Switch up your egg routine with this Tex-Mex classic. These hearty "ranch-style" eggs can be served for breakfast, brunch or dinner.
3 tbsp. olive oil
1 small onion or 1/2 large onion, finely chopped
2 garlic cloves, finely chopped
1 to 2 chopped canned chipotles in adobo, or to taste
1 to 2 tbsp. adobo sauce from canned chipotles, or to taste
1 (14-ounce) can diced tomatoes
2 tbsp. chopped cilantro, to finish
Squeeze of lime juice, to finish
8 small tortillas (2 per person)
Olive oil, for frying eggs
8 fried eggs (2 per person)
Salt and freshly ground pepper, to taste
Mexican Rice and Beans, for serving
Avocado and Lime Cream, for serving
Pickled Red Onions, for serving
, for serving 1/2 cup to 1 cup grated cheddar cheese
Lime wedges, for garnishing
Heat saucepan or skillet over medium heat. Add olive oil. When olive oil is hot, add onion and garlic. Cook, stirring occasionally, until they start to soften, about 2 to 3 minutes. Add chipotles, adobo sauce and diced tomatoes. Stir to combine. Bring to a boil. Reduce and let simmer until slightly thickened, about 20 minutes. Finish with chopped cilantro and lime juice.
Wrap tortillas in foil. Heat the tortillas for a few minutes in a preheated 400 degrees F. oven. Wrap tortillas in clean kitchen cloth to keep warm. (Alternatively, heat tortillas over medium heat in a dry hot pan or griddle until warmed and lightly toasted.)
Fry eggs in olive oil sunny-side up or cook over easy, depending on how you prefer your eggs. Season with salt and pepper.
Yield: 4 servings.