Huevos Rancheros (Mexican Style Eggs)
|Vegetable oil||1 Tablespoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Sweet green pepper||1 Small, chopped|
|Italian plum tomatoes||1 Can (10 oz), chopped (Undrained)|
|Serrano pepper||1 Small, chopped|
|Granulated sugar||1⁄2 Teaspoon|
|Butter||25 Milliliter (2 Tablespoon)|
|Ripe avocado||1 , peeled, pitted and thinly sliced|
|Shredded farmer cheese/Shredded cheddar cheese||250 Milliliter (1 Cup)|
In saucepan, heat 1 tbsp (15 mL) oil; stir fry onion, garlic and green pepper for about 4 minutes or until tender.
Stir in tomatoes, serrano pepper, sugar and salt; bring to boil, reduce heat and simmer, uncovered, for about 15 minutes or until slightly thickened.
In skillet, melt butter; fry eggs, slowly spooning melted butter in skillet over eggs until whites are set. (Alternatively, turn eggs over gently when whites are set and cook to desired doneness.)
Place 2 tortillas on each plate.
Spoon sauce over each tortilla; place 1 egg on each.
Spoon more sauce over eggs.
Surround with avocado slices and sprinkle with shredded cheese.