Huevos rancheros

Ingrédients

• 1/4 cup vegetable oil, divided
• 2 corn tortillas
• 4 tomatoes, diced
• 1 bunch fresh cilantro, chopped
• 1/2 medium (1/2 cup) onion, diced
• 2 serrano chile peppers, seeded, diced
• 1 clove garlic, finely chopped
• 1 cup water
• 1/2 teaspoon chicken bouillon, if desired
• 2 large Land O Lakes® Eggs
• Salt, to taste

Préparation

1. 1

   Heat 2 tablespoons oil in large skillet until sizzling. Add tortillas; fry, turning once, until golden brown and crisp. Drain on paper towel.

2. 2

   Combine tomatoes, cilantro, onion, serrano peppers and garlic in saucepan; add water and bouillon, if desired. Bring to a simmer. Cook, stirring, just until vegetables are softened. Remove sauce from pan; set aside.

3. 3

   Wipe out skillet; add remaining 2 tablespoons oil. Heat over medium heat until sizzling; add eggs. Cook to desired doneness. Season with salt.

4. 4

   Place 1 tostada on each of 2 plates. Top each with fried egg and huevos ranchero sauce.