This wonderful recipe for huevos rancheros is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
- 1/4 cup vegetable oil
- 4 (6-inch) corn tortillas
- 8 tablespoons prepared refried beans
- 8 tablespoons prepared tomato salsa
- 4 large eggs
- 1 tablespoon chopped fresh cilantro leaves
- 1/2 cup grated cheddar cheese
- 1 avocado, sliced
- 4 tablespoons sour cream
- 4 sprigs fresh cilantro
- 1 lime, quartered
- 12 jalapeno chiles (optional)
Preheat oven to 350 degrees.
Heat oil in a medium skillet over medium heat. Working in batches, fry tortillas, turning once, until just beginning to brown; transfer to a baking sheet. Spread beans over tortillas; top with salsa.
Add eggs to skillet and fry until whites are just set but yolks are soft. Place one egg on each tortilla and season with salt and pepper; sprinkle over chopped cilantro and cheese.
Transfer baking sheet to oven and bake until cheese is melted, about 1 minute. Transfer tortillas to a plate and top each with avocado slices and a tablespoon of sour cream. Garnish with cilantro sprigs and serve with lime wedges and jalapenos, if desired.