My friend Robb Walsh adapted this recipe from Cisco's Bakery in Austin, Texas, in his very fine Tex-Mex Cookbook. Serve these with plenty of bacon and steamed flour tortillas. I actually find this combo good for a simple, quick, and seriously delicious meal any time of day.
- 1 fourteen-and-a-half-ounce can peeled tomatoes
- 1 medium garlic clove, minced
- 3 medium serrano chilies, stems removed
- 8 eggs
Bring the tomatoes plus 1/2 can water to a boil in a saucepan over medium-high heat and add the garlic and chilies.
Remove the pan from the heat and allow the ranchero sauce to cool.
Puree the mixture in a blender for 2 to 3 minutes. When ready to use, warm the sauce in a small pan.
Fry the eggs to the desired doneness and ladle a generous amount of sauce over the top.