chilaquiles

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.

Ingredients:

• 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.

Directions:

• 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.