Ranch-Style or Country-Style Eggs

Makes 4 Servings

Sauce (Salsa Ranchera or Salsa Frita)
About 1 1/3 to 1 1/2 cups

1 to 2 small Serrano chilies or other chile picante,

seeds and veins removed, quartered

1 clove garlic, halved

2 cups peeled and chopped ripe tomatoes with

juice (1 pound) OR 1 can (14.5 oz.) diced tomatoes*, undrained

1 tablespoon cooking oil

1/3 cup finely chopped onion

1/4 teaspoon ground cumin

1/4 to 1/2 teaspoon salt*

Eggs (Huevos)

Cooking spray

4 eggs

4 corn tortillas (6-inch), warmed

1/4 cup crumbled queso fresco, queso anejo or feta cheese

Avocado slices, optional

Cilantro leaves, optional

1. Place chilies and garlic in blender container. Cover and blend briefly, until coarsely chopped.Add tomatoes. Cover and blend at medium speed, until finely chopped but not pureed, about 5 to 10 seconds. Set aside.

2. In medium saucepan or skillet over medium heat, heat oil until just hot enough to sizzle a drop of water. Add onion and cumin. Cook, stirring occasionally, until onion is just tender, about 3 to 4 minutes. Add reserved tomato mixture and salt. Bring to boiling, stirring occasionally. Reduce heat to simmering. To blend flavors, cook, uncovered, 5 to 10 minutes, until slightly thickened. Keep warm while preparing eggs.

3. With spray, evenly coat 10-inch nonstick omelet pan or skillet. Over medium-high heat, heat pan until just hot enough to sizzle a drop of water. Break and slip eggs into pan. Immediately reduce heat to low. Cook slowly until egg whites are completely set and yolks begin to thicken but are not hard, covering with lid or turning eggs to cook both sides.

4. Place 1 tortilla on each of 4 warmed serving plates. With pancake turner, place 1 egg on each tortilla. Spoon reserved sauce around eggs. Sprinkle with cheese. Garnish with avocado slices and cilantro, if desired.

* When using canned tomatoes, omit salt.

This recipe and photo is used courtesy of the

© 2007 American Egg Board. All rights reserved

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