Say "Hola!" to These Huevos Rancheros

Huevos Rancheros

Here is another Kinkade family recipe featured in The Thomas Kinkade Cookbook, A Journey of Culinary Memories. This one takes us south of the border. I love to make this recipe for the family, so you know that it must be pretty easy. With both of my daughters home from college for the holidays, I’ll be making this for them. These Mexican eggs have become a part of our Kinkade family brunch.

Serves 4

Ingredients:
8 corn tortillas
¼ cup oil
8 eggs
1 cup shredded cheddar cheese
1 can black beans
1 jar favorite salsa (optional)
1 recipe Rancheros Sauce (see recipe below)
Salt
Pepper

1.) Heat a small skillet until hot. Warm the tortillas until crisp and light brown, about 1 minute per each side. Keep tortillas warm.
2.) Heat 2 tablespoons oil in a large skillet until hot. Break eggs into a measuring cup; carefully slip 4 eggs, 1 at a time, into skillet. Immediately reduce heat. Cook slowly, spooning oil onto eggs until whites are set up and the yolks begin to set. Season with salt and pepper. Repeat with remaining eggs.
3.) To serve, spread 2 tablespoons black beans and spoon 1 tablespoon of salsa and/or the Rancheros Sauce over each tortilla and top each with 1 egg. Spoon additional sauce over eggs and top with cheese. If desired, serve with salsa.

Rancheros Sauce

Ingredients:
1 tablespoon vegetable oil
1 medium onion, chopped
½ green bell pepper, seeded and chopped
1 clove garlic, minced
2 cups chopped ripe tomatoes
¼ cup chopped green chilies
8 drops red pepper sauce
½ teaspoon sugar
1/8 teaspoon salt

Makes 2 Cups

1.) In a skillet over medium heat, add oil and cook onion, green bell pepper and garlic until tender, about 5 minutes. Stir in remaining ingredients and bring to a boil; reduce heat. Simmer, uncovered until slightly thickened, about 15 minutes.