Thursday, October 29, 2009


These eggs, from Mexican: Healthy Ways with a Favorite Cuisine by Jane Milton has been a quick dinner lately. The author calls them huevos rancheros, but we've always seen them referred to as chilaquiles at our local restaurant and rancheros usually have a hot sauce.


  • 2 corn tortillas, several days old, fried crisply
  • oil, for frying
  • 2 fresh green jalapeno chiles, diced
  • 1 garlic clove, crushed
  • 4 scallions, sliced
  • 1 large tomato, diced
  • 8 eggs, beaten
  • 2/3 cup light cream
  • small bunch of cilantro, finely chopped
  • salt and freshly ground black pepper to taste.


  • Heat 1 Tb oil in a large frying pan.
  • Add the garlic and scallions and saute gently for 2-3 minutes, until soft.
  • Stir in the diced tomato and cook for 3-4 minutes, then stir in the chiles and cook for 1 minute.
  • Pour the eggs into the pan and stir until they start to set.
  • When only a small amount of uncooked eggs remains visible, stir in the cream so that the cooking process is slowed down and the mixture cooks into a creamy mixture rather an a solid mass.
  • Stir in the chopped cilantro.
  • Arrange the tortilla strips on four serving plates and spoon on the eggs.
  • Serve immediately.

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