Ranch-Style Eggs with Tomato-Chile Sauce: Huevos Rancheros

I had to do something with all of that salsa. I'm not really a huge fried egg fan, but this looked like a good weekend breakfast. I apologize in advance for the blurry pictures, but there was a lot to do at once with this dish, even though there were not many ingredients. I didn't have a lot of time for photography. Maybe they can go here, along with the nude women and businessmen (whether walking exuberantly or not). Here's the mise:

As I said, pretty simple. Just some eggs, queso fresco, some old corn tortillas, and about a cup and a half of the salsa. First, I warmed the salsa in a saucepan (not even a blurry picture of that, but it looked pretty much like the last picture from the salsa post). Meanwhile, I fried the tortillas - in vegetable oil, not lard, for once - for a few seconds on each side, just to warm them up:

Next, I fried the eggs, two at a time:

I added salt and pepper to the eggs and moved them to a cookie sheet, where I held them in a low oven along with the fried tortillas to keep them warm while I fried the other eggs. For plating, I added a tortilla to the plate, topped it with two of the eggs, and spooned the salsa over the eggs. Then I sprinkled on the queso fresco and some chopped parsley:

This dish was really good. I'm not sure it converted me to fried eggs, but Katy loved it. I think this and the fish baked in cornhusks are her two favorite dishes, even with the mole. She mentions this dish to people a lot, and even people I barely know ask me about it. I call that a success.

Sources:
Queso fresco from La Vaquita
Tortillas from El Tiempo Market
Eggs from Central Market