Huevos Rancheros

• part 1
• 2 eggs
• 1 small corn tortilla
• 2 tablespoons shredded cheddar cheese
• 1 tablespoon extra virgin olive oil
• Pico de Gallo
• 2 tablespoons finely chopped tomatoes
• 1/2 tablespoon finely chopped onions
• 1/2 tablespoon finely chopped cilantro
• 1/4 teaspoon minced garlic
• 1/4 teaspoon lemon juice
• 1/4 teaspoon crushed red pepper
• salt

1. Heat a non-stick pan on medium heat.
2. Add oil or cooking spray.
3. Place the corn tortilla on the pan and let it cook for 2 minutes.
4. Flip the tortilla.
5. Add eggs right on top of the cooked side of the tortilla. (Make sure the yolk doesn't break when you crack the egg)
6. Cook for about 3 minutes and then flip the tortilla+eggs over. Here's the thing...you don't have to flip them, but if you're in a rush, cooking them over easy or over medium would be faster. It does make a bit of a mess when you flip them over, that is the reason why the tortilla is folded over because the egg yolks shifted to one side of the tortilla. It turned into a Huevos Rancheros taco..so easy to eat. Anyway, if you have time, then you can let them cook sunny side up until the egg whites go from clear to white.
7. In a small bowl, combine the ingredients for pico de gallo.
8. Once the eggs are cooked, place the tortilla+eggs on a plate, add salt and pepper if you want and serve with pico de gallo.

eggs, corn tortilla, cheddar cheese, extra virgin olive oil, tomatoes, onions, cilantro, garlic, lemon juice, red pepper, salt

Taken from food52.com/recipes/18025-huevos-rancheros (may not work)