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Easy Huevos Rancheros

This spicy breakfast dish is fast-cooking, easy to make, and delicious!

You can go the "authentic" route and bypass all those canned goods, but this recipe is tasty and can be thrown together in a few minutes.

Huevos Rancheros (breakfast eggs)

Serves 4

8 large eggs
4 corn tortillas
2 jalapenos, minced
1 can Ro-Tel tomatoes
4 green onions, minced
2/3 cup half-and-half
2 Tablespoons fresh cilantro, chopped
Salt and pepper to taste
Cooking oil

In a large skillet, heat oil and add green onions and jalapeno. Saute for about 5-7 minutes. Add tomatoes and continue cooking over medium heat for another 5 minutes.

In a bowl, break eggs and mix with a fork for at least two minutes. Add mixture to skillet and continue cooking. Just as the eggs are nearly set, add the cream and continue stirring. In the last 2-3 minutes of cooking time, add the fresh cilantro. Add salt and pepper to taste.

In a separate skillet, heat a small amount of oil. Cut tortillas into strips and drop into hot oil. Fir until crisp and drain on paper towels. Serve with the eggs. Serve immediately. Can be reheated easily.

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