Huevos Rancheros

• 3 links chorizo, thickly sliced
• 8 None large eggs
• 1/2 cup heavy cream
• 1 1/2 tbsp butter
• 4 None flour tortillas
• 4 oz Cheddar cheese, grated
• None None FOR THE TOMATO SALSA
• 2 None small tomatoes, finely chopped
• 1/2 None small red onion, finely chopped
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 2 tbsp roughly chopped fresh cilantro

1. Preheat oven to 325u0b0F.
2. Oil a frying pan and place over high heat. Cook chorizo until well browned then transfer to paper towels to drain. Cover to keep warm.
3. In a medium bowl, whisk together eggs and cream. Wipe frying pan clean then melt butter over low heat. Cook egg mixture, stirring gently, until creamy.
4. Meanwhile, place tortillas on a baking tray and sprinkle with cheese. Warm in the oven until cheese has melted.
5. To make the tomato salsa, combine tomatoes, red onion, vinegar and oil. Stir in cilantro just before serving.
6. Divide tortillas between serving plates. Top with egg, chorizo and salsa.

links chorizo, eggs, heavy cream, butter, flour tortillas, cheddar cheese, tomato salsa, tomatoes, red onion, red wine vinegar, olive oil, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/34330 (may not work)