Scrambled rancheros' eggs over rice

1. 1

   In a pan cook or reheat the mexican rice.

2. 2

   After heating the rice, you can use the same (empty) pan to fry the tortillas.

3. 3

   So add a bit of oil, wait until hot and put the two tortillas in there.

4. 4

   Fry them for 2 minutes and turn them over to fry the other side for 2 more minutes.

5. 5

   The idea is to have them crunchier than normal but still a bit soft (not hard like a taco shell)

6. 6

   In a container add the 2 eggs and a bit of salt.

7. 7

   Scramble them.

8. 8

   In a container, add a bit of water to the salsa and stir.

9. 9

   The water will dilute the salsa a little bit, so it's not so dense or so spicy.

10. 10

    In another pan heat oil and cook the chopped onion.

11. 11

    Then add the eggs and cook them.

12. 12

    When these are completely cooked add the salsa and keep cooking for 1.5 minutes to heat the salsa.

13. 13

    To serve, put the tortillas over a bed of rice, and then put the eggs over the tortillas.

14. 14

    You can add more salsa if you want.

15. 15

    Eat with fork and knife.

16. 16

    Enjoy.

* Per serving · 4 servings · Values may vary.

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