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Huevos Rancheros




Source of Recipe


Linda k. Leone..1976


Recipe Introduction


Serves 2


List of Ingredients




2 crisp fried small corn tortillas (or tostadas)
2 eggs
1 small tomato chopped
1 scallion, sliced
1/2 tsp lime juice
salt to taste
1/2 of an anaheim chili, chopped
8 oz tomato sauce
1/4 tsp ground cumin
1/4 tsp finely minced cilantro (+ more for garnish)
cabbage, finely shredded (or lettuce)
4 T Anejo enchilado cheese (or feta),divided
refried beans
rice, cooked
1 tomato, cut in wedges

Recipe



Fry the tortilla and drain well.
Make a sauce of the chopped tomato, scallion, lime juice, salt, chilies, tomato sauce,cumin and cilantro. Simmer about 10 minutes, then poach the 2 eggs in it.
Place an egg on each tortilla on serving plate with the sauce it was poached in. Place the raw cabbage around the egg on the tostada. On the side of the plate put some hot refried beans and some rice. Garnish the eggs with the tomato wedges,cilantro and some cheese. Sprinkle some of the cheese on the beans as well. You can also add a few sliced olives if desired.