Several months ago, I was looking through a food magazine and I saw a picture of eggs cooking in a sauce and I instantly thought of a new twist on Huevos Rancheros; cooking the eggs in a green sauce. That day I went and bought some enchilada green sauce and I have been making this dish since. I love it. The green sauce adds great moisture and taste to this traditional dish.
Start off by warming up three tortillas with a slight layer of butter on each side. Once you turn the tortilla over, add a layer of shredded cheese. This time I used pepper jack and cheddar cheese. After you put the cheese on, place a cover over it to help the cheese melt.
Spread some salsa on top of each layer.
Sauté some vegetables. I still had some leftover vegetables from my spaghetti recipe so I placed them in a skillet to warm them up.
Pour about a 1/4 cup of green sauce on the vegetables.
Crack two eggs and place them on top. Cover the skillet so the moisture in the green sauce will steam the eggs. This will take a little more time than frying the eggs because the eggs are not in direct contact with the pan and it is very difficult to flip to cook the other side so let it stay in a little longer than a fried egg.
When the top is thoroughly white, the eggs are cooked.
Place the cooked eggs and sauce between the second and third layer of the tortillas and cover with the third tortilla.
Place several dallops of sour cream and hot sauce on top. You are now ready to enjoy a great mixture of flavors in this wonderfully tasty Huevos Rancheros in green sauce.
Buen Provecho! And as always, please let me know how your experience went with this dish.
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