Huevos rancheros, pronounced [WAY-vohs rahn-CHEH-rohs] is Spanish for "rancher's eggs." For brunch, set up a station at your cooktop, and have one person cook the tortillas while another does the eggs. They'll come out hot and cooked to order. Double or triple the recipe for the desired number of guests.
4 (6-inch) corn tortillas
2 tablespoons vegetable oil, divided
4 large eggs
1/2 cup (2 ounces) shredded Monterey Jack cheese with peppers
2 tablespoons chopped fresh cilantro
1 (8-ounce) jar peach salsa
Garnishes: fresh fruit, fresh cilantro sprigs
How to Make It
Cook tortillas in 2 batches in 1 tablespoon hot vegetable oil in a large nonstick skillet 2 minutes on each side or just until crisp. Drain on paper towels. Arrange tortillas in an even layer on an aluminum foil-lined baking sheet.
Break eggs in remaining 1 tablespoon hot oil in skillet, and cook 2 minutes on each side or to desired degree of doneness. Place 1 egg in center of each tortilla; top each evenly with cheese.
Broil 5 1/2 inches from heat 1 minute or until cheese melts. Sprinkle evenly with chopped cilantro. Top with salsa. Garnish, if desired.