Huevos Rancheros

By GrandmaFred

Mexican eggs

Ingredients

• 1/4 c. finely chopped onion
• 2 cloves garlic, minced
• 2 tbl. margarine or butter
• 1 15-oz. can tomato sauce
• 1 8 oz. can tomato sauce
• 3/4 c. water
• 1/2 tsp. crushed red pepper
• 1/2 tsp. dried oregano
• 1/4 tsp. dried basil
• 8 eggs
• tortillas, cut into wedges and toasted
• avocado, peeled and cubed for garnish

Details

Servings 4

Preparation

Step 1

In large skillet, cook onion and garlic in margarine until tender but not brown. Stir in tomato sauces, water, crushed red pepper, oregano and basil. Bring to boil; reduce heat. Simmer for 4 minutes.

Carefully break 1 egg into a small dish. Gently slide the egg into the sauce in the skillet. Repeat with remaining eggs, allowing each egg an equal amount of space.

Cover skillet and simmer gently for 7 to 8 minutes or until yolks are just set.

Serve eggs and sauce with tortilla wedges and cubed avocado.