Poached Huevos Rancheros

recipes from Moosewood Restaurant Simple Suppers

2 cups Blender Tomato Hot Sauce
4 eggs
4 corn tortillas
1 1/3 cups grated Monterey Jack or Cheddar cheese

Pour the salsa into a lightly oiled skillet and bring it to a simmer. Make four wells in the salsa and break an egg (being careful not to break the yolk) into each one. Reduce the heat to low, cover, and poach the eggs for about 3 minutes. Meanwhile, warm the tortillas in a dry skillet on the stovetop.

Remove the skillet with the poached eggs from the heat, sprinkle the cheese on top, cover, and let sit long enough to melt the cheese. Transfer each egg, with a scoop of salsa, onto one of the warm tortillas and serve right away.


"Blender Tomato Hot Sauce" (for my version, I used 1/4 tsp. red pepper flakes and no cilantro - tasted great)

1 tablespoon vegetable oil
1 medium onion
1 small red bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne or 1/2 teaspoon red pepper flakes
15 ounce can of tomatoes
1/4 cup chopped fresh cilantro (optional)

In skillet, heat the oil until it is almost smoking. Stir in the onion and bell pepper and sprinkle with salt. Cook on high heat, sitrring often, until the bell pepper is blistered and beginning to brown, about 4 minutes. Stir in the cumin, coriander, and cayenne or red pepper flakes and remove from the heat.

In a blender, puree the cooked onion and bell pepper with the tomatoes. Return the sauce to the pan, add optional cilantro, and salt to taste. Simmer uncovered for about 10 minutes, stirring occasionally. Makes 2 cups worth of sauce.