My Huevos Rancheros
"My take on a classic Mexican breakfast. Over the past 15 years it has evolved into a mixture of all the things I like at several different cafes in town."
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 8 large eggs
- 8 corn tortillas
- 2 cups monterey jack and cheddar cheese blend
- 4 roma tomatoes
- 1⁄2 large onion
- 1⁄2 green pepper
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 2 jalapenos
- 2 stalks celery
- 2 (6 ounce) cans tomato sauce
- 1 teaspoon adobo seasoning
- 2 teaspoons Mexican oregano
- 1 teaspoon salt
directions
- In a large skillet, saute chopped celery, onion, green pepper,jalapenos(I use seeds and all for extra heat) and garlic.
- Add adobo and oregano.
- Cook until veggie are tender, about 30 minutes.
- Add tomato sauce.
- Keep warm.
- Spray tortillas with cooking spray and heat in micowave 30 seconds.
- In another skillet, melt butter over medium heat.
- Cook eggs to over easy (we prefer them this way) or to your liking.
- Place two warm tortillas on each plate.
- Place two cooked eggs on top.
- Ladle sauce over until it covers the tortillas and eggs.
- Sprinkle about 1/2 C cheese on top.
- Pop under hot broiler until cheese is melted--remove from heat--be careful plates are HOT
- Chop tomatoes and add to top of hot cheese.
- Garnish with chopped cilantro or parsley or green onions.
- Serve with picante or hot sauce.
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Reviews
-
We liked these, but the recipe was quite involved. I have made these many times (with other recipes ) and they shouldn't take this long. But they were tasty! Made for your football win!
RECIPE SUBMITTED BY
pamela t.
United States
