Poached Huevos Rancheros

1. 1

   Pour the salsa into a lightly oiled medium skillet and bring it to a simmer.

2. 2

   Make four wells in the salsa and break an egg (being careful not to break the yolk) into each one.

3. 3

   Reduce the heat to low, cover, and poach the eggs for about 3 minutes.

4. 4

   Meanwhile, warm the tortillas in a dry skillet on the stovetop.

5. 5

   Remove the skillet with the poached eggs from the heat, sprinkle the cheese on top, cover, and let sit long enough to melt the cheese.

6. 6

   Transfer each egg, with a scoop of salsa, onto one of the warm tortillas and serve right away.

7. 7

   Serve with a tossed green salad topped with avocado slices and Cilantro Lime Dressing (page 225) or with refried beans or Corn on the Cob (page 188), and cantaloupe.

* Per serving · 4 servings · Values may vary.