Everyone has a special way of preparing huevos rancheros. This
suggestion comes from New Mexico State University.
2 cups green or red chile sauce
4 eggs
½ cup grated cheese
Heat chile sauce in shallow frying pan. When hot, slip eggs into sauce
from small dish or saucer, being careful not to break yolks. Cover and
simmer over very low heat until eggs are poached to desired firmness.
Serve on warm plates with remaining sauce poured over eggs. Sprinkle
with cheese. Serves 2. Use canned sauce or your own mixture. For
recipes, see pages 15 and 17.