Natalie Wood’s Eggs Ranchero
2 tablespoons vegetable oil
1 large clove garlic, mashed
1/2 teaspoon marjoram
1 small serrano or other chile pepper, chopped or
2 teaspoons red chili powder
1 cup fresh tomatoes, peeled and chopped or
1 cup canned tomato sauce
Salt and freshly ground pepper, to taste
1 tablespoon butter
Fry tortillas quickly in hot oil; drain on paper towel.
Keep oil hot; add garlic, marjoram, chopped chili, tomatoes, salt and pepper to taste. Simmer tomato mixture for a few minutes until flavors are well blended and sauce has thickened slightly.
Fry eggs in a small amount of butter in separate pan, or poach in the hot tomato sauce.
To serve, place one egg on each tortilla, cover with sauce. Serve at once.
If desired, eggs can be made into an omelet, wrapped with tortillas and topped with tomato sauce. Avocado or chorizo are often served with this hearty dish.