HUEVOS RANCHEROS (Mexican country eggs, one serving)
2 tablespoons peanut or safflower oil
2 small tortillas
grated Monterrey jack or Cheddar cheese
coriander, minced, for garnish
1. Heat the oil in a small frying pan and fry the tortillas lightly on both sides – they must not become crisp. Drain them on paper towels and place them in a warmed individual serving dish, such as a small cazuela.
2. In the same oil, fry the eggs, then place them on the tortillas. Cover the eggs with the warmed sauce and sprinkle with the cheese. Run briefly under the broiler to melt the cheese, sprinkle with coriander and serve immediately.
from Diana Kennedy, The Cuisines of Mexico