Huevos Rancheros
Ronnie's Notes
This is a good choice for Sunday brunch; but you can use it for dinner too. Serve it with Refried Beans and Salsa.
Prep time: less than 30 minutes
Region: Southwest
Instructions
Preheat the oven to 140 degrees (warm).
Preheat the broiler.
olive oil in a skillet over moderate heat.
Add the onion and peppers and cook for , stirring occasionally.
Add the garlic and cook briefly.
Add the tomatoes, cilantro, salt and pepper, turn heat to low and cook, stirring occasionally, for , or until the mixture is soft.
Remove the pan from the heat but keep warm in the oven.
Heat the remaining olive oil in another skillet and dip the tortillas one at a time into the pan for , or until they have softened.
Place the tortillas in a baking dish, overlapping each other, to cover the bottom and part of the sides of the dish.
Keep warm in the oven.
Put the butter into the skillet used for the tortillas and set it over moderate heat.
When the butter has melted and looks foamy, pour in the eggs.
Cook the eggs, mixing them in the pan until they are cooked to the desired scrambled egg consistency.
Spoon the eggs over the tortillas.
Spoon the sauce over the eggs Sprinkle with the cheese.
Place the dish under the broiler for a minute or so to melt the cheese.