Huevos Rancheros

This has become another one of my favorite weekend breakfasts!  Loaded with protein and fiber, it has real staying power, and it's super delicious.

I like to use flour tortillas or low-carb tortillas, but corn are delicious, too!

Lightly brown tortilla on one side...

...and then the other.

Heat a small amount of oil in a skillet (high heat) and add tortilla...when it starts to brown and bubble just slightly, flip it...You're going for lightly browned and pliable, not crispy...it should look like this.  Remove from skillet to a paper towel, then put on plate.

In the same skillet, break two eggs and cook over med. heat to desired done-ness.  Season with salt and pepper.  To speed cooking, add a couple tablespoons of water to the pan and cover.  The steam helps cook the eggs beautifully, without flipping.

If you like cheese, you could sprinkle a bit on your tortilla before laying the eggs on top.  I like the pre-shredded mex-blend cheeses--so simple!

Place cooked eggs atop the tortilla, and top with salsa (see "salsa recipe" blog post) and a dollop of sour cream.  Serve w/black beans (see my tips for delicious, smoky black beans in my blog post "Salsa 3 Ways."  Enjoy!