>> Wednesday, August 26, 2009
I've been on a mission to find meatless meals and came across this one in my trusty Better Homes and Gardens cookbook. I'd never even had Huevos Rancheros before, even at a restaurant, so I thought it would be perfect to try. It was super easy and really good.
You can make these for breakfast, lunch or dinner. We had them for dinner tonight, so I served them up with a side of refried beans and cheese.
1/2 cup onion, chopped
1 tablespoon extra-virgin olive oil
16 ounce can stewed tomatoes, chopped
2 tablespoons diced green chilies
1 teaspoon chili powder
1/8 teaspoon garlic powder
5-7 corn tortillas
3/4 cup Monterey Jack or cheddar, shredded
In a large skillet, cook onion in olive oil. Stir in undrained tomatoes, diced green chilies, garlic powder and chili powder. Bring to a boil. Reduce heat and simmer until slightly thickened, about 5 minutes.
Meanwhile, brush tortillas with some olive oil and bake at 350 degrees for about 10 minutes, or until crisp. Once tomato mixture has thickened, crack one egg at a time into a measuring cup. Gently pour egg into tomato mixture, then repeat with remaining eggs.
Simmer gently, covered, for 3-5 minutes, or until the whites are completely set and yolks begin to thicken (but are not hard). To serve, place a tortilla on a plate, top with 1-2 eggs, some of the tomato mixture and then cheese.
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