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Tortillas Baked With Artichoke Hearts And Cheese-Topped Eggs
(Huevos Monterey)
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| What You Need: |
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8 teaspoons butter, softened
4 corn tortillas
4 dried hot red chilies each about 1½ inches long, stemmed, seeded and coarsely crumbled
2 medium-sized garlic cloves, peeled and coarsely chopped
2 teaspoons salt
A 1-pound 12-ounce can whole tomatoes
1 teaspoon crumbled dried oregano
½ teaspoon ground cumin
A 10-ounce package frozen artichoke hearts, thoroughly defrosted, patted dry with paper towels, and sliced crosswise into ¼-inch-thick rounds
8 eggs
2 cups (½ pound) finely grated Monterey Jack cheese
1 cup finely chopped onions
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| How To Cook: |
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1. Preheat the oven to 400. With a pastry brush, spread 4 teaspoons of the softened butter evenly over the bottom of four heatproof serving plates or individual shallow baking dishes about 6 inches in diameter.
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2. Place a tortilla on each plate or dish and brush the tops with the remaining 4 teaspoons of softened butter. Set aside.
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3. With a mortar and pestle, or in a small bowl with the back of a spoon, rub the chilies, garlic and salt to a smooth paste. Drain the tomatoes in a sieve set over a bowl and chop them coarsely.
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4. Combine the chili-and-garlic paste, the tomatoes and their liquid, the oregano and the cumin in a heavy 10- to 12-inch skillet. Stirring constantly, bring to a boil over high heat.
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5. Then cook briskly, stirring from time to time, until the sauce is thick enough to hold its shape almost solidly in a spoon. Remove from the heat and taste the sauce for seasoning.
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6. Arrange the sliced artichoke hearts in a ring around the outside edge of each tortilla. Pour the tomato sauce over the tortillas, masking the artichoke-heartrings completely. Break 2 eggs into the center of each ring and bake in the middle of the oven for 2 or 3 minutes.
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7. Then sprinkle each pair of eggs with ¼ cup of the cheese,and continue baking for 5 or 6 minutes longer, until the cheese has melted and the eggs are set.
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8. Serve the Huevos Monterey at once, directly from the baking dishes. Mound the chopped onions in a small bowl and present them separately as an accompaniment.
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