Huevos Rancheros

Here is a classic Mexican dish that makes a pretty good winter's breakfast here in Wisconsin.   The proportions do not matter all that much.   Here I give the amounts for feeding two people.

Heat about 1/2 inch of oil in a skillet.   Dip a tortilla into the oil and cook it until it is soft and pliable.   This will take a few seconds.   Do this with each tortilla.   Drain the tortillas.   Arrange them on two plates.

Pour most of the oil out of the skillet.   Leave only enough to coat its surface.   Reserve the oil.   Heat the skillet over low heat.   Fry the eggs in batches of two, adding oil to the pan when it become dry.   Top each tortilla with a fried egg.

Top each egg with generous portions of ranchero sauce.   Sprinkle cheese over the sauce.   Top with a spoonful of sour cream.

Variations

1:   Warm the ranchero sauce in a large skillet.   Poach the eggs in the simmering
      sauce.

2:   Substitute cheddar, asadero, or some other cheese for the monterey jack.

3:   Top the dish with sliced black olives.

4:   Top the dish with slices of avocado.

5:   Substitute another salsa for the ranchero sauce.

6:   Replace the ranchero sauce with hot chili con carne.   We refer to this variation
      as Huevos Disgustos.