Quick Huevos Rancheros For One

Step 1: Saute onion in oil in 9" skillet until softened and slightly caramelized.

Step 2: Add tomatoes and enchilada sauce, bring to a boil stirring occasionally. I used canned tomatoes which had juice. Otherwise, you may want to add more enchilada sauce or water. You need enough sauce so the eggs can be poached in the sauce.

Step 3: Meanwhile, heat the corn tortillas over the stove burner set on low, flipping and being careful not to burn. (I have a gas stove, on an electric stove you probably need to use a pan.) Spread beans on tortillas and heat in microwave for 30 seconds, til beans are heated through.

Step 4: Once sauce has come to a low boil, turn heat down to medium low and break eggs directly into sauce. Cover pan and cook until eggs are done to your liking. I like mine soft cooked, so it only took a few minutes.

Step 5: To serve, pick up each egg with a large spoon and place on the tortilla. Pour rest of sauce over eggs and top with cheese and green onion.