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Saun's Huevos Rancheros with fresh Salsa

Source of Recipe

Parade Magazine, January 26, 2003


Recipe Introduction

When preparing an egg sunny-side up, covering the skillet helps to cook both the yolk and the white.

List of Ingredients

1 tablespoon corn oil, more if necessary
4 corn tortillas (4 to 6 inches in diameter)
4 teaspoons unsalted butter
4 large eggs
salt and pepper, to taste
1 cup Fresh Salsa Rosa, made a day ahead, at room temperature
1/4 cup grated Cheddar or Monterey Jack cheese, optional
Ingredients for Fresh Salsa Rosa:
6 ripe plum tomatoes (about 1 1/2 pounds)
1 jalapeno, halved, seeded, minced
1 tablespoon olive oil
1/2 cup diced red onion
1/4 teaspoon finely minced garlic
1/2 teaspoon sugar
salt, to taste
1 tablespoon chopped parsley or cilantro


Recipe

Place 1 tablespoon oil in a 10-inch nonstick skillet over medium-low heat andwarm each of the tortillas for about 2 1/2 minutes per side, or until they start to color and soften, adding more oil as necessary. Drain on paper towels. Place a tortilla on each of 4 dinner plates. Melt 1 tablespoon butter in nonstick skillet over medium-low heat. When the butter is foaming, break an egg into skillet and fry it sunny-side up. (Do not flip egg.) Cover the skillet during the last 1 1/2 minutes to set the egg white. Season with salt and pepper. Place the egg on top of the tortilla. Repeat with remaing butter and eggs. Top each egg with 1/4 cup of the salsa and, if desired, 1 tablespoon of cheese.
Fresh Salsa Rosa
Peel the tomatoes, halve, seed and cut them into small pieces. Combine with the jalapeno in a bowl. Heat the oil over medium-low heat in a pot, add the onion and wilt, stirring, about 10 minutes, adding the garlic during the last 3 minutes. Add to the tomatoes along with the sugar. Coarsely puree a third of the tomato mixture in a food processor. Return to the pot with the remaining tomatoes. Cook over low heat, stirring, for 10 minutes. Season with salt. Stir in the parsley and cool. Use immediately or cover and store, refrigerated, for up to 2 days. Serve at room temperature.
Serves 4