- 1 can fire-roasted tomatoes(14- to 15-ounces)
- 1-2 serrano or jalapeño chiles, coarsely chopped, including seeds
- 1 large garlic clove
- 1/8 teaspoon cinnamon
- 1/4 teaspoon fine salt
- 1/4 teaspoon splenda
- 2 tablespoons olive oil
- 2/3 cup chopped white onion
Eggs and Tortillas:
- 4 tablespoons olive oil
- 8 large eggs
- 8 6- to 7-inch low carb tortillas
- 2 tablespoons chopped cilantro
Preheat oven to 200°F.
To make sauce, combine tomatoes, including juice, chile, garlic, salt and splenda in a blender and blend until smooth.
Heat olive oil in a 2-quart heavy saucepan over medium heat until it shimmers. Add onion and cook, stirring, until translucent, about 4 minutes. Add pureed tomato mixture and bring to a boil. Reduce the heat to medium-low, and simmer the sauce until lightly thickened, about 10 minutes.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Gently break 4 eggs (1 yolk) into skillet and cook, covered, 3 minutes, or to desired doneness. Season eggs with salt and pepper. Warm tortillas while eggs are cooking, then transfer 2 tortillas to a plate and top with 2 eggs. Keep warm in oven while making more eggs (and warming more tortillas) in same manner, adding oil as needed.
Sprinkle eggs with cilantro before serving. Enjoy this recipe for huevos rancheros.