Heavenly Huevos Rancheros
Ranchero Sauce, TexMex
Oh, it simply does not get much better than this. This Heavenly Huevos Rancheros is to die for! The Loon says it's better than he's had in any restaurant, anywhere! Serve alongside and you won't believe this dish. Amazing!
Kosher salt and freshly ground pepper
crumbled, Cotija is perfect, or Feta cheese
chopped, for garnish
Easy Gourmet Beans
Preheat the oven to 200 F.
In a saucepan, warm the
over low heat.
In a large, heavy skillet, heat 2 tablespoons of the oil over high heat, until the oil is shimmering.
One at a time, fry the tortillas just until they begin to crisp, about 30 to 40 seconds (they don't need to be crunchy). Carefully flip after about 20 seconds.
Transfer to paper towels to remove excess oil.
Overlap 2 tortillas on each serving plate and keep warm in the oven.
Discard the oil in the pan.
Add the remaining 2 tablespoons of oil to the skillet and heat over medium heat.
Crack 4 of the eggs into the pan.
Season with salt and pepper, reduce the heat to medium-low and cook until the whites are set, about 2 minutes for sunny-side-up eggs.
Transfer 2 eggs, per serving (1 per each tortilla) to the plates.
Repeat with the remaining 4 eggs.
For each serving, spoon about 1/4 to 1/2 cup of the warm Ranchero Sauce over the eggs.
Top with the queso fresco, and sprinkle over some cilantro.
Serve immediately, with the
on the side.