Huevos Rancheros

Introduction:
The raw eggs begin as a liquid because the yolk and whites are essentially just water containing dispersed protein molecules (more water molecules than protein).  When we heat the egg, the molecules move faster and collide with each other and eventually begin to break down the protein chains which make up their shape.  The liquid egg thus becomes a solid, and the large protein molecules cluster together densely enough to deflect light rays, making the egg no opaque (instead of transparent).

Ingredients:

• 4 eggs
• 1 cup fresh salsa
• 4 corn tortillas 
• oil
• 1/2 cup of cheese 
• salt to taste

Steps: 

• Preheat oven to 500 degrees
• Coat each tortilla in oil, and place on a cookie sheet
• cook the tortillas in the oven for 5-10 minutes, depending on how crispy you like your tortillas
• Heat oil in small frying pan
• Cook each egg slowly on one side until whites are firm and yolks are runny
• Add cheese to the eggs in the pan
• Salt to taste
• Place an egg on each tortilla 
• Heat salsa in another pan on high heat for about 2 minutes
• Pour 1/4 cup over the top of each egg
• Let it sit for about 1 minute before serving

Results: 

The results were good, although instead of using salsa, I used black beans (when I opened the can of salsa, it smelled sour, so I thought it might be bad).  Either way, it tasted really yummy and was really easy and quick to cook. I also added avocado to the tops. 

Source: http://mexicanfood.about.com/od/breakfastanyone/r/huevosrancheros.htm