This recipe, I make for just me. It came from the "Mexican cooking made easy" book by; Diane Soliz-Martese. I did change it a little with shortcut options.
I used to make this for me and my oldest daughter, but she no longer resides with me.
You need:
Ranchero Sauce
Cook 2 cups chopped Tomatoes and 1/4 cup of water until softened.
(You can also use a 15 oz. can of Tomato sauce or diced tomatoes for a shortcut.)
Mash tomatoes, add about 1 T. chopped onions (or 1 tsp. dry), pinch of salt and 1/4 tsp. Cumin. Stir and serve warm. This serves about 2-4, but I would double it if you like a lot of sauce like myself. This is good on tamales, enchiladas and eggs.
Take out 1-4 tortillas. (Corn or flour work fine. Use what you like)
A few T. of cooking oil
1-4 eggs depending on how many you are feeding and your appetite. I eat just one, but two would work for hungry peeps.
shredded cheese (optional)
fresh cilantro (optional)
Heat about 2 T. of oil in skillet over medium heat. Warm each tortilla in the skillet for about 15 seconds on each side until soft, drain. Fry eggs, yolk side up, in butter/or oil of choice. You may salt and or pepper your egg while frying. Pour 1/4-1/3 cup of warm sauce on each plate, place tortilla in sauce and an egg on each tortilla. Spoon more sauce on eggs and sprinkle with optional cheese and or fresh cilantro.
Can serve with beans and or fresh fruit. You know my choice of fruit would be some orange. Growing up in Orange County Ca. where you were literally surrounded by orange tree groves, (once upon a time) sliced oranges were served at most eateries as part of a meal. A must for any breakfast served with fresh squeezed orange juice.
