On a cold Sunday morning, going out for brunch was less than appealing. I whipped up a quick huevos rancheros with some leftover, frozen chili sauce that I made a few weeks ago for spicy soy-chorizo enchiladas. I like to fry the eggs directly in the sauce, slow, with a cover on the pan, then melt the cheese on top. Some whole-grain tortillas with flax seed from Trader Joe’s, crisped in a frying pan, sat-in for traditional corn tortillas. We ate big, and stayed warm inside.
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