HUEVOS RANCHEROS (Serves 2)
VEGETABLE OIL (Tbsp) 2
MEDIUM ONION (Count) 1
GARLIC CLOVE (Count) 1
JALEPENO PEPPER (Count) 1
DICED TOMATOES (14 - 16 oz. Can) 1
SALT (tsp) 0.25
CORN or FLOUR TORTILLAS (Count) 4
BUTTER or MARGARINE (Tbsp) 3
LARGE EGGS (Count) 4
SOUR CREAM (Tbsp) 2
CILANTRO (Tbsp) 1
MEDIUM AVOCADO (Count) 1
ALUMINUM FOIL

CHOP coarsely, one medium onion
CHOP finely, one garlic clove and one jalapeno chile
PREHEAT (toaster) oven to 350 degs
HEAT nonreactive two quart saucepan on stovetop
ADD 1 Tbsp oil
SAUTE onion, garlic, and jalapeno, stirring occasionally, for about five mins until onion is tender
STIR in one can (14 to 16 ozs.) of diced tomatoes
ADD 0.25 tsp salt
HEAT to boiling
REDUCE heat and simmer uncovered
WRAP four tortillas in foil, place in oven
MELT three Tbsp butter or margarine in skillet over medium heat
REDUCE heat to low and cook four eggs slowly, flipping once, until the whites are set and the yolks thicken but aren't hard, meanwhile chop one to two Tbsp of cilantro and slice an avocado
PLACE tortillas on plates
PLACE one egg on each tortilla
SPOON two Tbsp tomato sauce over each egg
TOP with sour cream, sprinkle with cilantro
GARNISH with avocado slices