The best huevos rancheros start with perfectly fried eggs, crispy tortillas and pimiento stuffed spanish manzanilla olives to bring some zing. It's an irresistible Sunday breakfast.
2 (6 to 7 inch) flour tortillas
2 tablespoons canola oil or melted butter, divided
1/2 teaspoon chili powder
4 eggs
1/3 cup salsa or picante sauce
1/3 cup sliced Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
2 tablespoons ketchup
1/2 cup (2 oz.) shredded Mexican blend or Cheddar cheese
2 tablespoons chopped cilantro
Heat oven to 400°F.
Brush both sides of tortillas lightly with 1 tablespoon of the oil or butter. Sprinkle chili powder over both sides of tortillas; place on a baking or cookie sheet. Bake 4 minutes; turn. Continue baking until golden brown and crisp, 4 to 5 minutes longer.
Meanwhile, heat remaining 1 tablespoon oil or butter in a large nonstick skillet over medium heat. Cook eggs in oil sunny sides up or over easy as desired.
Transfer tortillas to serving plates; top with eggs.
Add salsa, olives and ketchup to same skillet.
Cook and stir mixture over medium-high heat until very hot, about 1 minute.
Spoon sauce over eggs; top with cheese and cilantro.
