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Huevos Rancheros

hot and spicy, latin american, fried

3 tablespoons corn or other light-flavored oil
2 medium onions; chopped
10 cloves garlic; minced
4 small fresh hot chiles; minced
1 stalk celery; chopped
1 medium bell pepper; seeded and chopped
4 large tomatoes; chopped
1 teaspoon mixed dried herbs
such as thyme, rosemary, sage, and
1/2 teaspoon ground cumin
2 tablespoons minced cilantro
1/2 cup minced fresh parsley
1 teaspoon sugar
2 tablespoons distilled vinegar
salt and freshly ground black peppe; to taste
crushed dried hot chiles; to taste
8 eggs

In a large, heavy skillet over medium heat, heat oil and saute onions and garlic until soft (2 to 3 minutes). Add remaining ingredients except eggs and cook over moderate heat, stirring occasionally, until a thick sauce is formed (35 to 40 minutes). NOTES : When ready to serve, turn up heat to make sauce quite hot, stirring constantly to prevent scorching. Crack eggs on top of salsa, cover with a tight-fitting lid, reduce heat to moderate, and poach eggs to desired doneness. Gently spoon eggs onto a heated serving platter and spoon sauce around them. Yield: 4 servings. 425 0 0 2607 0 0 0 1302 0 0 0 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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