Huevos Rancheros

Tools

By Chef Jim

Story Published: May 4, 2011 at 8:23 AM MDT

Story Updated: Jun 8, 2011 at 8:38 AM MDT

6 Tbsp. vegetable oil
4 6-inch corn tortillas
1 14 ½ oz. cans diced tomatoes in juice
½ cup white onion, chopped
¼ cup cilantro, plus additional for garnish
1 Tbsp. chipotle chili in adobado
2 large garlic cloves, chopped
1 tsp. salt
8 large eggs

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Heat tortillas, tightly covered, in a low (200) oven.

Puree tomatoes with their juices, onion, cilantro, chipotle, garlic and salt in a blender until very smooth. Carefully add mixture to a hot skillet and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes. Turn heat to medium low.

Crack eggs on top of salsa carefully and cover skillet until eggs have cooked through.

Place warmed tortilla on a warm plate and top with two eggs and salsa. Serve with refried beans and Mexican style rice. Garnish with fresh cilantro, shredded Jack cheese and sour cream.

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