Huevos Rancheros

6 tomatoes (about 1-1/2 pounds) 2 pickled jalapeño peppers, seeded and chopped 2 tablespoons vegetable oil 3/4 cup finely chopped onion 1 clove garlic, finely chopped 1/2 teaspoon oregano 2 tablespoons bottled chili sauce Salt and pepper Vegetable oil 2 tablespoons butter 12 eggs

Hold tomatoes on a fork over gas flame until skin blisters or dip into boiling water for 30 seconds. Peel, core and cut tomatoes into chunks. Place in work bowl of food processor or in blender; add jalapeño peppers. Process to make a coarse puree. Set aside.

Heat 2 tablespoons vegetable oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft but not brown, about 8 minutes. Add tomato puree and stir in oregano and chili sauce. Cook, uncovered over medium heat for 15 minutes or until sauce thickens slightly. Season to taste with salt and pepper.

Heat 2 tablespoons vegetable oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft but not brown, about 8 minutes. Add tomato puree and stir in oregano and chili sauce. Add butter to skillet; fry eggs, sunny side up.

Cook, uncovered over medium heat for 15 minutes or until sauce thickens slightly. Season to taste with salt and pepper.

Add butter to skillet; fry eggs, sunny side up.

For each serving, place fried eggs on a heated plate and top with a generous portion of Salsa Ranchero. If desired, garnish plates with cilantro. Serves 6

Calories 270; total fat 19g; saturated fat 6g; cholesterol 435mg; sodium 550mg;
total carbohydrate 10g (dietary fiber 1g, sugars 7g); protein 14g

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