Ronnie's Notes
This Mexican dish means “Ranch-Style Eggs.” It’s attractive, so you can serve it to company. Make the salsa ahead—even a day or two—to save time (store it in a covered container in the refrigerator). The salsa is medium hot—add more jalapeño if you prefer spicier food, or switch to a hotter pepper like habanero or serrano.
Instructions
Preheat the oven broiler with the rack about 6 inches from the heat source.
Heat the olive oil in a sauté pan over medium heat.
Add the onion and jalapeño pepper and cook for 2–, stirring occasionally, or until the vegetables have softened.
Add the garlic and cook briefly.
Add the tomatoes, cilantro, salt, and pepper.
Turn the heat to low and simmer, stirring occasionally, for or until the ingredients are soft and most of the pan liquid has evaporated.
Remove the pan from heat but cover the ingredients with aluminum foil to keep them warm.
Place the wrapped tortillas in the oven on the lowest shelf.
While the sauce is cooking, heat the butter in a sauté pan over medium heat.
When the butter has melted and looks foamy, crack the eggs into a small bowl one at a time, then transfer into the pan and cook for 2–, piercing bubbles that appear in the whites until the whites have almost set and the eggs are nearly done.
Unwrap the tortillas and place them in a baking dish, overlapping each other, to cover the bottom and lower sides of the dish.
Place the eggs over the tortillas.
Spoon the vegetable mixture over eggs.
Sprinkle with the cheese.
Broil for 3– or until the ingredients are heated and the cheese has melted.
Makes 4 servings.