Good evening bloggers! Welcome to our final day of Breakfast week here at Everyday Meals. I want to finish this week off Texas style. And nothing is more Texan or breakfast-y than Huevos Rancheros. This dish was basically Ranch fare. There are many varieties of this across the Americas and as far as Mexico. Well, I'm not in too much of a mood to give a history lesson. Let's go prepare breakfast! Whoo!
You will need:
- 2 tablespoons cooking oil
- 6 tortillas
- 2 cup onion, chopped
- 1 clove garlic, minced
- 3 large tomatoes, peeled, cored, and chopped
- 1 can 4 ounces green chili peppers, rinsed, seeded, and chopped
- 1/4 teaspoon salt
- 1 tablespoon cooking oil
- 6 eggs
- 1 cup shredded Monterrey jack cheese
- In small skillet heat 2 tablespoons oil.
- Holding the tortillas with tongs, dip one at a time in hot oil for 10 seconds or until limp.
- Line a 10x6x2 baking dish with tortillas, and keep warm.
- In the same skillet cook the onion and garlic until tender but not brown (add more oil if necessary).
- Stir in the tomatoes, green chili peppers, and salt.
- Simmer, uncovered, for 10 minutes then spoon over tortillas.
- In a large skillet heat 1 tablespoon oil.
- Carefully break the eggs into the skillet and sprinkle with salt and pepper. When the whites are set and edges cooked, add 1 tablespoon water.
- Cover the skillet and cook the eggs to desired doneness.
- Carefully arrange the cooked eggs over the sauce in the baking dish, then sprinkle with cheese.
- Place under the broiler for 1 to 2 minutes or until the cheese melts.
- Serve at once.
You all have a great night and this upcoming week, we will be doing something totally new. I'm not sure what yet, but I have all night to figure it out! Until tomorrow, I bid you adeau and happy blogging! P.S., check out the video below!