Huevos Rancheros

For some reason I always seem to have leftover tortillas which is ok because there are lots of ways to use them up. Whenever I have leftover tortillas I toss them into the freezer and although they won't be pliable enough for use as tacos shells coming out, a bit of frying breaths new life into them. One of my favorite ways to use those leftover tortillas is in huevos rancheros or ranch style eggs. Huevos rancheros consist of the lightly fried corn tortillas, the eggs and a tomato chili sauce. The eggs can be done any way that you like and I prefer either fried or poached but scrambled also works. For the tomato chili sauce you can use your favorite though I recommend warming it first as you don't want it making your eggs cold. I tend to make a ranchero salsa because it is fresh, simple and it tastes great. Common extras include refried beans and guacamole. I sometimes like to skip a few steps and go with a simple jalapeno spiced black beans and sliced avocado.

Huevos Rancheros

(makes 2 servings)
Printable Recipe

Ingredients:
2 tablespoons corn oil
4 corn tortillas
4 eggs
1 cup jalapeno spiced black beans (warm)
1 cup jalapeno ranchero sauce (warm)
1/2 cup queso fresco (or feta, crumbled)
1 avocado (stoned, scooped and sliced)
1 handful cilantro

Directions:
1. Heat the oil in a pan.
2. Lightly toast the tortillas in the oil and set aside.
3. Fry the eggs sunny side up.
4. Place two tortillas on each plate and top with the black beans followed by the ranchero sauce, eggs and queso fresco.

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