Huevos Rancheros

Eggs cooked in chunky, zesty tomato sauce are a good choice for brunch or supper. You might offer corn sticks or warmed tortillas Alongside.

INGREDIENTS

• 2 ounces jack cheese 1 clove garlic
• 1 small onion, cut into chunks
• 1/2 green bell pepper, seeded and cut into chunks
• 2 tablespoons salad oil
• 1 can (about 1 lb.) tomatoes
• 1/2 teaspoon salt
• 1/2 to 1 teaspoon chili powder
• 1 1/2 teaspoons all-purpose flour
• 6 eggs

METHOD

Insert shredding disc. Shred cheese; set aside.

Change to metal blade. Mince garlic; leave in work bowl. Add onion and bell pepper to work bowl and process, using on-off pulses, until coarsely chopped.

Heat oil in a wide frying pan over medium-high heat. Add pepper, onion, and garlic. Cook, stirring occasionally, until onion is soft (about 5 minutes). Meanwhile, place tomatoes and their liquid, salt, and chili powder in work bowl. Proc¬ess, using on-off pulses, until tomatoes are coarsely chopped.

Sprinkle flour over onion mixture and stir in. Add tomatoes. Reduce heat to medium and cook, stirring occasionally, until sauce is thickened— about 4 minutes. (At this point, you may cover and refrigerate until next day. Before adding eggs, reheat sauce over medium heat.)
Make 6 evenly spaced depressions in sauce; carefully break an egg into each. Sprinkle cheese over eggs. Cover pan and cook over low heat until eggs are done to your liking (7 to 10 minutes). Makes 3 to 6 servings.