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Huevos
Rancheros
*From
the Lifetime® Cookware Cookbook and Instruction Guide,
©2003 Regal Ware, Inc.
You
will need:
11" skillet and
cover
8" skillet
2 quart vegetable unit and cover
1t olive oil
1 medium onion, chopped
3 cloves garlic, mashed or pressed
1 red or green pepper, diced
1 1/2 cups peeled, diced tomato
10 oz. prepared hot enchilada sauce
1 1/2 cups prepared tomato sauce
1t oregano
4 oz. can diced green chiles
6 eggs
6 corn tortillas
8 oz. low-fat cheese, shredded
3 cups fat-free refried beans
- Heat olive oil in skillet over medium
heat. When oil is hot add onion, garlic and red or
green pepper. Saute uncovered for about 10 minutes or until
the onion is tender.
- Add diced tomato, enchilada sauce,
tomato sauce, and oregano. Stir well and
simmer just below boiling for 15 minutes. Do not cover.
- Add diced green chiles. Stir to
blend chiles with sauce and simmer uncovered
for 10-15 minutes. Do not boil.
- Drop eggs carefully into sauce one
at a time, spacing them evenly apart so they
don't run together. Cover and cook on low for 10 minutes
or until eggs are set.
Yolks should be soft.
- While eggs are cooking, heat beans
in the 2 quart unit over medium low heat,
stirring often. When beans are thoroughly heated through,
cover and set aside.
- Preheat 8" skillet over medium
heat and cook tortillas one at a time on hot surface.
Tortillas will only require 15-20 seconds per side. Place
a tortilla on each plate.
- Spread each tortilla generously
with beans. Sprinkle with cheese. Spoon egg
and sauce over tortillas and beans. Sprinkle with more cheese
and serve.
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