Huevos Rancheros, or eggs ranch-style, is a popular Mexican dish on both sides of the border.
1 tablespoon olive oil
4 green onions, chopped
1 yellow bell pepper, seeded and chopped
1 1/2 cups chili sauce
3/4 cup tomato juice
1/2 cup water
6 large eggs
3/4 cup (3-ounces) shredded Monterey Jack cheese
3 English muffins, split and toasted
- In a large skillet, heat olive oil. Add chopped green onions and chopped yellow bell pepper. Cook over high heat until tender. Remove from the skillet and set aside.
- Add chili sauce, tomato juice, and water to the skillet. Stir and simmer for 5 minutes. Break eggs, one at a time, into a cup and slip into the simmering sauce. Simmer until the eggs are set, around 5 to 7 minutes.
- Serve the eggs on toasted, split english muffins. Pour the sauce over each egg, sprinkle with shredded Monterey Jack cheese and top with the sautéed peppers and green onions.
Makes 6 servings.