Huevos Rancheros

I used to order Huevos Rancheros at Mexican restaurants.

In 1980, I learned how to make them at home.

Ingredients:
2 tablespoons oil
1 small onion, minced
2 tablespoons minced jalapeno pepper (or salsa)
1 clove garlic, minced
3/4 - 1 cup tomato sauce
1 1/2 teaspoons chili powder
1/4 teaspoon salt (optional)
1/2 teaspoon sage
1/8 teaspoon dried red peppers (optional)
4 corn tortillas
4 eggs
grated cheese (cheddar, jack or "Mexican" blend)
Crumbled Cotija cheese (optional)

Method:
Saute onion, jalapeno pepper and garlic in 1 tablespoon of oil for 3 to 4 minutes. (If substituting salsa, add later with remaining ingredients.) Add tomato sauce, chili powder, salt, sage and red pepper. Heat and stir, over medium heat until bubbling. Reduce heat to low and simmer, uncovered, while preparing tortillas and eggs.  
Steam or lightly fry tortillas and place plates. Fry eggs in 1 tablespoon oil, just until the whites are set. Place eggs on top of tortillas. Sprinkle with grated cheese. Spoon sauce over eggs and serve. If desired, sprinkle additional cheese (grated or Cotija) on top for garnish. Makes 2 - 4 servings.

Notes: Huevos Rancheros are great served for brunch, lunch or dinner and are often accompanied by rice and beans, black or refried. I think a salad pairs nicely with these eggs for lunch or dinner.
(See my recipe for: "Favorite Butter Leaf Lettuce Salad" ~ April 29, 2016)