Huevos Rancheros

I made Smitten Kitchen's recipe for Huevos Rancheros last night, and I can't believe I haven't been making this all along.  It's healthy (depending on what you put on it), inexpensive, fast, and wonderfully messy.  Most of the work goes into making a salsa fresca, and really that's not too bad. 


You'll need:
6" corn tortillas
shredded cheese
eggs

for the salsa fresca:
tomatoes
onion
salt and pepper
cilantro
garlic

others, all optional:
Goya Black Bean Soup
rice
avocado
extra cilantro (NEVER optional)
sour cream

It's best to make these one per pan, but easy to manage two or more pans at once.  I really recommend using un-oiled teflon pans for this, but other pans will work, too.

Heat a tortilla in the pan until the bottom gets brown toasted spots.  Flip it, and sprinkle on some cheese.  When it melts, crack an egg on top (try to aim the yolk towards the middle, but it's not a big deal if it strays, as long as it's on the tortilla).  Some of the whites will run off the tortilla, and that's fine.  Salt and pepper to taste.  When the whites around the tortilla are cooked and those on the tortilla begin to cook, flip the whole thing over.  This gets messy (and deliciously so) - if you flip with a little speed, it might stay on the tortilla.  Wait for a couple of seconds (I like to catch it before the yolk cooks), flip back onto a plate, and serve with lots of salsa fresca, beans, and whatever else you like.

For a more coherent recipe with great photos, check out the blog here.