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Huevos Rancheros

The.french.connection's picture
  Oil 4 Tablespoon (Divided)
  Minced onion 1⁄4 Cup (4 tbs)
  Canned tomatoes 1 Pound, broken up (1 Can)
  Worcestershire sauce 2 Teaspoon (Lea & Perrins)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Tortillas 12
  Butter/Margarine 6 Tablespoon (Divided)
  Eggs 12 Small (Divided)
  Ripe avocado 1 , peeled, pitted, and chunked

In a medium saucepan, heat 1 tablespoon of the oil.
Add onion; saute for 1 minute.
Add tomatoes, Lea & Perrins, salt, sugar, and chili powder.
Bring to boiling point.
Reduce heat and simmer uncovered for 15 minutes.
In a large skillet heat remaining 3 tablespoons oil.
Add tortillas, 3 at a time; fry lightly, about 1 minute.
Drain tortillas on paper towels; keep hot.
In the same skillet melt 2 tablespoons of the butter.
Crack 4 eggs into the skillet; fry lightly.
Repeat, using remaining butter and eggs.
Place an egg on each tortilla.
For each serving, spoon tomato sauce on an individual serving plate; place 2 egg-topped tortillas over sauce.
Garnish with avocado chunks.

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