Published January 1, 2006.
When developing a huevos rancheros recipe, we looked at each layer of the dish separately to produce a quick, satisfying, south-of-the-border meal of tortillas, eggs, and salsa. Starting at the top, we enhanced the flavor of the salsa’s tomatoes, chiles, and onions with a little tomato paste and then roasted them. Poaching the eggs in the hot salsa not only left them looking perfect but also gave them a boost of flavor. For the final touch to our huevos rancheros recipe, we brushed supermarket tortillas with oil, sprinkled a little salt on top, and toasted them so they'd be crisp and dry enough to provide a sturdy and flavorful base for the eggs and salsa.
To save time in the morning, make the salsa the day before and store it overnight in the refrigerator. For extra-spicy salsa, add some of the reserved jalapeño ribs and seeds to taste. If you need to hold the tortillas for a short time, cover the baking sheet with foil. If you like, serve with refried beans.
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