15-Minute Huevos Rancheros

Simple Southwest Cooking, p. 115

1 can (15 or 16 ounces) Italian or Mexican-style tomatoes

1 small onion, quartered

¼ cup fresh cilantro

¼ teaspoon ground cumin

¼ teaspoon ground oregano

Hot pepper sauce to taste

Black pepper to taste

4 6-inch corn tortillas

4 eggs

Put tomatoes, onion and cilantro into a food processor or blender and process until coarsely chopped. 

Ready to ride.

A surprisingly easy blend!

Move to a small saucepan and add remaining seasonings. Simmer for 10 minutes.

It babysits itself nicely.

Heat tortillas and keep them warm. Coat a nonstick skillet with nonstick spray; break eggs into skillet and fry until yolk is desired firmness. 

Unlike eggs. Which are clearly HORRIBLE at taking care of themselves.

Put 2 hot tortillas on a serving plate. Top each tortilla with an egg, then spoon sauce over egg and tortilla. 

But a couple of creative cuts, and who's the wiser?

They were right! That WAS pretty fast!

Serve hot. 

My Rating: 3/5 "Fun textures, and of course the bites with the runny egg yolks in them are fabulous. Overall it could use some more pizzazz, though. If you didn't put the hot sauce and pepper on the tomato sauce the whole effect would be pretty bland. Still, it's pretty quick and convenient."