Good Luck Chilaquiles

1. 1

   Melt the butter in a large heavy skillet over medium heat. Add the tortilla strips and onions, and a pinch of salt. Stir them a bit to coat with butter. You want to stir them occasionally but not too much - the onions and tortillas will toast nicely (see photo). You can get your egg poaching water ready now too. Slice the peppers into strips as well.

2. 2

   When the tortillas and onions have some nice brown parts and some crispness, put the eggs in to your poaching water. Add in the pepper strips to the skillet and toss them a bit, then add in 1/2 cup ranchero sauce and just toss. Turn off the heat. Scoop half the mixture into each of 2 dishes, then top each with a poached egg, some cilantro and a wedge of lime.

3. 3

   Dig in - pour some extra ranchero on as you go!

No additional tips available.