Mom's Huevos Rancheros
Description
This is a delicious vegetarian brunch dish where eggs are poached in salsa, served on corn tortillas, and topped with cheese, sour cream, and black olives.
Ingredients
•
1 cup enchilada sauce
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1 cup salsa
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1/2 cup frozen corn
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2 corn tortillas
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4 eggs
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1/2 cup grated Colby cheese
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1/3 cup sour cream
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2 tablespoons sliced black olives, or more to taste
Directions
1
Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
2
Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
3
Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.