Huevos Rancheros

• 1 tbsp. vegetable oil
• 2 tsp. vegetable oil
• 1 medium onion
• 1 small garlic clove
• 1 jalapeno chile
• 1 can tomatoes
• 1/4 tsp. salt
• 8 large eggs
• 8 Flour or corn tortillas
• 1 tbsp. chopped fresh cilantro

1. In 2-quart saucepan, heat 1 tablespoon vegetable oil over medium-high heat until hot.
2. Add onion, garlic, and jalapeno, and cook until onion is tender, stirring occasionally, about 8 minutes.
3. Stir in tomatoes with their juice and salt; heat to boiling over high heat, breaking up tomatoes with side of spoon.
4. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
5. In nonstick 10-inch skillet, heat 1 teaspoon vegetable oil over medium heat.
6. One at a time, break 4 eggs into a saucer, then slip into skillet.
7. Reduce heat to low; cook eggs slowly until whites are completely set and yolks begin to thicken but are not hard; turn eggs over if you like.
8. Transfer eggs to warm plate; keep warm.
9. Repeat with remaining oil and eggs.
10. Arrange tortillas on 4 dinner plates.
11. Place 1 fried egg on each tortilla.
12. Spoon 2 tablespoons tomato sauce over each egg; sprinkle with cilantro.
13. Serve with remaining tomato sauce.

vegetable oil, vegetable oil, onion, garlic, jalapeno chile, tomatoes, salt, eggs, flour, fresh cilantro

Taken from www.delish.com/recipefinder/huevos-rancheros-1962 (may not work)