Huevos Rancheros

• oil, divided
• 2 c. minced onion (not dehydrated)
• 2 garlic cloves, crushed
• 2 (1 lb.) cans tomatoes, broken up
• 2 (8 oz.) cans green chiles
• 1 tsp. granulated sugar
• 1 tsp. salt
• 1/4 tsp. fresh ground pepper
• 1/4 tsp. ground coriander
• 6 corn tortillas
• 6 eggs
• 1 ripe avocado, peeled and thinly sliced
• grated Monterey Jack cheese
• chopped ripe olives or scallions

1. Heat enough oil to cover bottom of skillet.
2. Cook onion and garlic over low temperature until transparent.
3. Add tomatoes, chiles, sugar, salt, pepper and coriander.
4. Bring to boil.
5. Reduce to low heat and simmer, uncovered, 30 to 45 minutes, stirring frequently.
6. In a small skillet place oil to depth of 1/8-inch. Over medium-heat, fry tortillas, one at a time, until firm.
7. Drain well.
8. With a large spoon, make 6 hollows in the tomato sauce. Drop 1 egg in each hollow and poach until cooked to doneness. Remove eggs and place 1 egg on each tortilla.
9. Spoon sauce around each egg and garnish with avocado slices, cheese and olives. Serves 6.

oil, onion, garlic, tomatoes, green chiles, sugar, salt, fresh ground pepper, ground coriander, corn tortillas, eggs, avocado, grated monterey, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463850 (may not work)