TLC Cooking "Ranchero Eggs"

Ranchero Eggs

Ranchero Eggs

YIELD Makes 4 servings
See Cooking Videos

INGREDIENTS

2	to 4 fresh serrano chilies*
1	large clove garlic
1‑1/2	pounds tomatoes, peeled, seeded
3/4	cup plus 2 tablespoons vegetable oil, divided
1/3	cup finely chopped white onion
1/4	teaspoon salt
1/4	teaspoon sugar
1/4	teaspoon ground cumin
8	corn tortillas (6-inch diameter)
8	eggs
1/3	cup dry cottage cheese or farmer's cheese
1	firm-ripe avocado, pitted, pared, sliced, and cilantro sprigs for garnish

*Chilies can sting and irritate the skin; wear gloves when handling peppers and do not touch eyes.

PREPARATION:

Place chilies and garlic in blender; process until finely chopped. Add tomatoes; process until finely chopped, but not smooth.
Heat 2 tablespoons oil in medium skillet over medium heat until hot. Add onion. Cook and stir 4 minutes or until onion is softened. Increase heat to medium-high. Stir in tomato mixture, salt, sugar and cumin. Cook and stir 6 to 8 minutes until sauce thickens slightly. Keep warm.
Preheat oven to 250°F. Line baking sheet with paper towels. Heat remaining 3/4 cup oil in large skillet over medium heat until hot. Fry tortillas, 1 at a time, in oil 10 to 20 seconds until limp and blistered, turning once. Drain on paper towels. Keep warm in oven on prepared baking sheet.
Remove all but 2 tablespoons oil from skillet. Reduce heat to medium-low. Fry eggs, 4 at a time, 2 to 3 minutes until whites are set.
Arrange 2 tortillas on each plate; place 1 egg on each tortilla. Top with sauce; sprinkle with cheese. Garnish, if desired.

Note

For milder flavor, seed some or all of the chilies.

This recipe appears in: Mexican