Huevos Rancheros

START TO FINISH: 40 minutes MAKES 4 servings

3 tablespoons olive oil or vegetable oil

5 6-inch corn tortillas

1⁄2 cup chopped onion (1 medium)

2 cloves garlic, minced

1 14.5-ounce can tomatoes, drained and cut up

1 to 2 chipotle peppers in adobo sauce, chopped,* or half of a 4-ounce can diced green chile peppers, drained

2 tablespoons snipped fresh cilantro

1⁄4 teaspoon ground cumin

8 eggs

1 tablespoon water

1⁄2 cup shredded Monterey Jack cheese or crumbled queso fresco (2 ounces)

Fresh cilantro or parsley sprigs (optional)

1 In an extra-large skillet heat 2 tablespoons of the oil over medium-high heat. Dip tortillas, one at a time, into the oil just until hot. Drain on paper towels (do not stack), reserving oil in skillet. Keep 4 of the tortillas warm on a baking sheet in a 300°F oven. Reserve the remaining tortilla.

2 For salsa, cook onion and garlic in the reserved hot oil over medium heat for 2 to 3 minutes or until tender. Stir in drained tomatoes, chipotle peppers, snipped cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Transfer mixture to a blender or food processor. Tear the reserved tortilla into pieces; add to blender or processor. Cover and blend or process until a coarse puree forms. Cover and keep warm.

3 In the same skillet heat the remaining 1 tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set and edges turn white, add the water. Cover skillet and cook eggs to desired doneness (3 to 4 minutes for soft-set yolks or 4 to 5 minutes for firm-set yolks).

4 To serve, place a warm tortilla on each dinner plate. Top each with 2 fried eggs. Spoon warm salsa over eggs; sprinkle with cheese. If desired, garnish with cilantro sprigs.

PER SERVING: 413 cal., 26 g total fat (7 g sat. fat), 437 mg chol., 397 mg sodium, 27 g carb., 3 g fiber, 20 g pro.

*tip

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the pe