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Huevos Rancheros Ingredients • 1 tbsp extra virgin olive oil 1/2 medium onion, chopped 1 (15-ounce) can whole or crushed tomatoes (preferably fire-roasted), or 1 to 2 large fresh tomatoes 1/2 (6 ounce) can diced green Anaheim chiles Chipotle chili powder, adobo sauce, or ground cumin to taste, optional 4 corn tortillas Butter 4 large eggs 2 tbsp fresh cilantro, chopped, optional Method Make the salsa: Sauté the onions in a little olive oil in a skillet on medium heat. Once the onions are translucent, add the tomatoes & their juices. If using whole canned tomatoes, break them up with your fingers or a spatula as you put them in the pan. If you are using fresh tomatoes, chop them first before adding. Add chopped green chilies. Add additional seasoning to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, & let simmer. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste. Warm the plates if you wish. Prepare the tortillas: Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one heat the tortillas in the pan, a minute or two on each side until they are heated through, softened, & pockets of air bubble up inside of them. Remove & stack the tortillas Fry the eggs: Using the same skillet you used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet & cook for 3 to 4 minutes for runny yolks, a minute or two longer for firmer eggs. Assemble & serve: To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired. Serve either one or two eggs & tortillas per plate. 💎 If You see any recipe I post at @FoodAndRecipesWithCherokee on @yumyumyummys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee