Ranchero Sauce
1 T. oil
1 medium onion chopped
2 garlic cloves minced
1 medium green pepper chopped
1/2 C. chopped roasted green chilies
1 - 2 fresh jalapeno peppers diced
4 - 6 tomatoes chopped
1 T. white vinegar
2 t. sugar
1 t. cumin seeds, toasted and ground
1/2 t. salt
1/3 C. fresh cilantro chopped
1 T. fresh lime juice
Warm the oil in a skillet. Add onion and garlic and cook until onion has softened. Add peppers, tomatoes, sugar, white vinegar, cumin and salt. Cook for 15 minutes. Add the lime juice and cilantro last 2 minutes of cooking. If it gets too dry add a little water. This can be made a day ahead.
oil for frying
8 corn tortillas
8 eggs
3/4 C. grated Monterey Jack cheese
Add sauce to a skillet. Warm if needed. Make depressions in the sauce and break eggs into it. Sprinkle with cheese. Cover with a lid and cook eggs to desired doneness. Light fry corn tortillas in oil, until soft and pliable. Place on a plate and top with egg and sauce mixture. Sprinkle with a little fresh cilantro.
Serves 4.
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