California Style Huevos Rancheros
|Olive oil||1 Tablespoon|
|Onion||1⁄2 Medium, chopped|
|Tomato juice/1/2 cup tomato sauce thinned with 2 tablespoons water||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Whole chili/4 ounces canned whole green chiles, chopped||3 Ounce, parched peeled and chopped|
|Ground comino||3⁄4 Teaspoon|
|Ground oregano||1⁄4 Teaspoon (Mexican Variety)|
|Avocados||2 , peeled and thinly sliced lengthwise|
|Grated monterey jack cheese/Cheddar cheese||1⁄2 Cup (8 tbs)|
|Lettuce leaves||4 , coarsely chopped|
1 In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until onion is translucent. Add tomato juice, garlic, chiles, herbs and salt. Reduce heat to simmer for about 10 minutes. Sauce can be made a day or hours ahead of time and left at this point.
2 Preheat oven to 350°F. Warm the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the warm oven. At the same time, warm the extra tortillas you are serving as bread.
3 Poach the eggs, using an egg poacher or a frying pan of hot water with 2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a cup, then stir the water in the frying pan vigorously in a circular motion. As you stir, slide the egg from the cup into the water. Cover the pan when all eggs have been added.
4 To assemble the dish, place a tortilla on a plate. Top with a circle of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, spoon sauce over, and sprinkle with cheese. Place in the oven until cheese melts. Add the lettuce garnish after the cheese has melted.