RANCH-STYLE EGGS

(Huevos Rancheros)

Huevos rancheros are a traditional breakfast and there are as many varieties as there are regions in Mexico. Some make it with beans, roasted chiles, or chorizo. Others like to top it with sour cream, guacamole, or a generous heaping of cheese. I’m providing the basic traditional way to make it, so that you can dress it up however you like.

MAKES 2 ENTREE SERVINGS

Vegetable oil

Four 5- to 6-inch Corn Tortillas (recipe or store-bought)

4 large eggs

1 cup “Rooster’s Beak” Salsa or other fresh salsa of your choice

In a frying pan, heat a bit of vegetable oil over medium-high heat. Cook each of the tortillas until they’re heated and crisp, about 1 minute on each side. Lay them out two each, slightly overlapping on two large plates.

In the same frying pan, cook the eggs, sunny-side up, two at a time. Place the eggs on top of each pair of tortillas.

In the same pan, heat the salsa until warm through. Spoon half the salsa over each pair of eggs. The warm salsa will cook the tops of the eggs a bit, so let them sit for about 1 minute before serving.