Huevos Rancheros
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Huevos Rancheros
Created by Chef Dale MacKay
Ingredients
| ½ |
cup CO-OP GOLD Bacon, ¼-inch pieces | |
| 2 | cups onion, small dice | |
| 2 | cups green bell pepper, small dice | |
| 2 | teaspoons garlic, finely minced | |
| 1½ |
teaspoons cumin | |
| 1 | tablespoon ancho chili, finely ground | |
| 2 | cups fire-roasted canned tomatoes | |
| 1 | teaspoon salt, divided | |
| 2 | cups water | |
| 8 | tostadas | |
| 8 | eggs | |
| ¼ |
cup vegetable oil | |
| 1 | cup avocado, diced | |
| ¼ |
cup cilantro leaves | |
| 1 | lime, quartered |
Directions
Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
In a large frying pan on medium-high heat, cook bacon. Add onion and pepper and cook for another five minutes, stirring occasionally. Add garlic, cumin and ancho chili and continue to cook for another three minutes. Mix in tomatoes, ½ teaspoon salt and water, reducing heat to medium-low. Cook for about 30 minutes, stirring occasionally and allowing all extra liquid to reduce.
Divide the eight tostadas onto four plates and cover with sauce.
Fry eggs sunny side up in oil and season with ½ teaspoon salt. Place one fried egg on top of each tostada.
Garnish with avocado, cilantro and lime wedges.
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