Food Journal Entry #2: Huevos Rancheros

I love having breakfast options. When a friend introduced me to Huevos Rancheros, I was hooked. I especially like eggs, and try to vary how I cook them. This recipe is not too difficult and provides a tasty and and appetizing not-your-everyday breakfast. Hope you like it as much as I do!

Huevos Rancheros

Ingredients for one serving (double for each additional serving):
2 6-inch tortillas
2 eggs
2 tablespoons chopped onion
1 garlic clove, minced
1 tomato, peeled, and chopped (I use Roma)
1/2 teaspoon green chili, seeded and minced (can be canned), or to taste
¼ cup Monterrey Jack cheese
2 tablespoons oil
salt to taste.

*Optional toppings
cilantro
avocado
queso fresco.

Directions:
In a skillet heat 2 tablespoons of oil. Using a tong, dip each tortilla in the hot oil for about 10 seconds on each side until they soften, then place them on a baking dish partly overlapping.

Sauté the garlic and onion in the same skillet. Add the tomatoes, green chili, and salt, and cook on medium heat for about 10 minutes, then spoon them over the tortillas.

Fry two eggs until the whites are set, seasoning them with salt and pepper. Place them over the tomato sauce, sprinkle with cheese, and bake under the broiler for a couple minutes until the cheese melts. Serve warm.

*You can add chopped cilantro, avocado, and queso fresco. I like them either way and cook them with or without the additional toppings, depending on what I have at hand.

Enjoy!