Huevos Rancheros

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 dried chipotle chile (or 1 canned)
• 1 jalapeno pepper, stemmed and seeded
• 1 lb tomatillo, husked (about 6)
• 2 medium tomatoes, stemmed
• 1 teaspoon vegetable oil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 tablespoon lime juice
• salt and pepper, to taste
• 2 tablespoons cilantro (optional)
• 8 corn tortillas (6 inches)
• 1/2 lb monterey jack cheese, shredded
• 8 eggs
• 1/2 cup onion, , finely diced
• 3 tablespoons parmesan cheese, grated
• 4 tablespoons cilantro, chopped (optional)

Recipe

• 1 preheat oven to 450 degrees.
• 2 place chipotle pepper and jalapeno pepper in small saucepan and cover with water. bring to a boil and turn off heat. set aside until chipotle is softened, about 30 minutes, and drain. if you want a milder salsa, seed peppers.
• 3 meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes and remove without turning off oven.
• 4 transfer to a blender and add drained peppers (you might want to start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. blend well until smooth.
• 5 place tortillas on a large baking sheet and spread evenly with cheese. bake about 3 minutes.
• 6 meanwhile, cook eggs to taste (scrambled, fried or poached).
• 7 place an egg on each tortilla, and top with a generous tablespoon of sauce, onions, parmesan cheese and cilantro if desired.