Guest Author - Terri Perkins Fulton

1 serving

1 tablespoon vegetable oil
2 small corn tortillas
2 large eggs
Warm Salsa Ranchera (recipe follows)
Sliced avocado (optional)
Crumbled queso fresco

Heat oil in a nonstick skillet and lightly fry the tortillas until soft but not crisp, turning once, about 10 seconds total. Place on paper towels to drain. Add the eggs to the same skillet and fry to desired doneness. Place tortillas overlapping on a plate. Top with the eggs, then spoon warm salsa over. Lay slices of avocado on top, if using, sprinkle with cheese and serve.

Salsa Ranchera (Makes about 1 cup)

2 large tomatoes
2-3 jalapeno chiles
2 garlic cloves, chopped
Vegetable oil
Salt
Chopped cilantro (optional)

Place the tomatoes and jalapenos on a baking sheet. Sprinkle with salt. Broil until soft and blackened in spots, turing occasionally, about 15-20 minutes. Remove, cover with a damp cloth and cool (this helps release the peel). Peel the chiles and tomatoes, and place in a food processor. Pulse to chunky puree. Heat about 1 teaspoon oil in a non-stick skillet. Add the garlic and saute 2 minutes. Add the tomato mixture and cilantro (if using) and cook until slightly thickened, about 10 minutes. Salt the salsa to taste. (Salsa can be made up to 3 days ahead. Store covered in the refrigerator.)

NOTE - You can add chunks of cooked, shredded pork to the salsa to make a heartier version of chile. This can be eaten as described above for the Huevo Ranchero recipe, by itself served with beans and tortillas, or as filling for burritos.