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Huevos Rancheros

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Serves: 4
1 tablespoon olive oil
1 small red onion, chopped finely
4 medium tomatoes, chopped coarsely
2 tablespoons water
1 tablespoon red wine vinegar
1 medium red pepper, chopped finely
4 eggs
4 corn tortillas

Heat oil in largefrying pan; cook onion, stirring, until softened. Add tomato, the water and vinegar. Bring to a boil then reduce heat; simmer, uncovered. 15 minutes, stirring occasionally. Add pepper; cook, uncovered, 5 minutes.

Using large shallow mixing spoon, press four shallow depressions into tomato mixture. Working quickly. break eggs, one at a time, into cup, sliding each egg into one of the hollows in tomato mixture. Cover pan; cook over low heat, about 5 minutes or until eggs are just set.

Divide warmed tortillas among plates. Use egg slide to carefully lift egg and tomato mixture onto each tortilla.

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