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Huevos Rancheros

As anyone who knows me is well aware, I like to cook.  And I take my cooking very seriously, as is evidenced today with 2 loaves of bread (one loaf of cheddar and one loaf of jalapeno cheddar) and two layers of just cake for snacking and desserts this week for the fellas (one chocolate and one banana).  I’m also making salsa today, so Beloved can eat it with some tortilla chips while we watch the Cowboys tonight.

That being said, I am not against cooking something yummy but easy, either, and since I had so much planned to bake today, I decided to take it easy with both dinner and breakfast.  First thing this morning I put a roast with some carrots, onion, sweet potatoes, white potatoes and mushrooms in the crock pot.  I love my crock pot – it makes all sorts of lovely Sunday dinners possible with a minimum of effort.  And for breakfast we had watermelon and Huevos Rancheros.  Ro-Tel tomatoes with chilies, commercially available corn tortillas and pre-shredded cheese made this meal a snap to put together…and it was sooooo yummy, too.

Huevos Rancheros

2 generous servings

4 6-inch corn tortillas

2 tablespoons vegetable oil

1 can Ro-Tel tomatoes with chilies, drained

1/2 cup chopped onion

1 clove garlic, minced

4 large eggs

1 cup shredded cheddar or Monterey Jack cheese

Preheat the oven to 350 degrees; coat an 8×11 inch pan well with cooking spray.

In a small skillet, heat the oil over medium high heat.  Using a fork or pair of tongs, dip the tortillas, one at a time, into the hot oil to soften.  Allow the excess oil to run off the tortillas back into the skillet, then place them in the prepared pan, overlapping slightly.

Reduce the heat under the skillet slightly, and sauté the onion and garlic until tender crisp.  Add the drained can of Ro-tel to the onion and garlic; simmer for about 10 more minutes.

Spoon 1/4 of  the tomato/onion mixture over each tortilla.  Make a well in the mixture on each tortilla, then crack an egg in each.  Cover the pan with foil and bake for 20 minutes.

Remove the foil from the pan and sprinkle the eggs with salt and pepper, then sprinkle the cheese over the top.  Return to the oven and continue baking for another 5 minutes, until the cheese is melted.

Serve immediately.





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