Huevos Rancheros

1. 1

   In 2-quart saucepan, heat 1 tablespoon vegetable oil over medium-high heat until hot.

2. 2

   Add onion, garlic, and jalapeno, and cook until onion is tender, stirring occasionally, about 8 minutes.

3. 3

   Stir in tomatoes with their juice and salt; heat to boiling over high heat, breaking up tomatoes with side of spoon.

4. 4

   Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.

5. 5

   In nonstick 10-inch skillet, heat 1 teaspoon vegetable oil over medium heat.

6. 6

   One at a time, break 4 eggs into a saucer, then slip into skillet.

7. 7

   Reduce heat to low; cook eggs slowly until whites are completely set and yolks begin to thicken but are not hard; turn eggs over if you like.

8. 8

   Transfer eggs to warm plate; keep warm.

9. 9

   Repeat with remaining oil and eggs.

10. 10

    Arrange tortillas on 4 dinner plates.

11. 11

    Place 1 fried egg on each tortilla.

12. 12

    Spoon 2 tablespoons tomato sauce over each egg; sprinkle with cilantro.

13. 13

    Serve with remaining tomato sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.