Ranchero Eggs

Ranchero Eggs

Ranchero Eggs


Makes 4 servings


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.


  1. Place chilies and garlic in blender; process until finely chopped. Add tomatoes; process until finely chopped, but not smooth.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange 2 tortillas on each plate; place 1 egg on each tortilla. Top with sauce; sprinkle with cheese. Garnish, if desired.


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

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