Makes 4 servings
|1||can (16 ounces) whole tomatoes, undrained, chopped|
|1||can (4 ounces) chopped green chilies, drained|
|1/2||cup chopped onion|
|1||tablespoon white wine vinegar|
|1||tablespoon vegetable oil|
|Salt and pepper to taste|
|1||can (30 ounces) refried beans|
|1||cup (4 ounces) shredded Cheddar cheese|
- For Ranchero Sauce, combine tomatoes, chilies, onion, vinegar and salt in medium saucepan. Cook, stirring occasionally, over medium heat until onion is tender, about 20 minutes. Keep warm.
- For eggs, heat oil in large skillet over medium-low heat. Break eggs into skillet. Season with salt and pepper. Cook 2 to 3 minutes or until eggs are set. Turn eggs for over-easy eggs.
- Heat beans in medium saucepan. Spoon beans onto 4 warmed plates; sprinkle evenly with cheese.
- Heat tortillas. Place 1 tortilla on each plate; top each tortilla with 1 egg. Spoon warm Ranchero Sauce over eggs.
To heat tortillas in a conventional oven, wrap in foil and place in 350°F oven about 10 minutes. To heat tortillas in a microwave oven, wrap loosely in a damp paper towel. Microwave on HIGH about 1 minute.
When cooking eggs, remember that too high a temperature will cause them to be tough and rubbery. Use either low or medium heat.
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