You are here

Huevos Rancheros

southern.chef's picture
Ingredients
  Corn tortillas 6
  Vegetable oil 1⁄4 Cup (4 tbs)
  Canned tomatoes 32 Ounce (Two 16 Ounce Can)
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil 3 Tablespoon
  All purpose flour 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Eggs 6
  Shredded sharp cheddar cheese 2 Ounce (1/2 Cups)
  Sliced ripe olives 1⁄4 Cup (4 tbs)
Directions

Fry tortillas, one at a time, in 1/4 cup hot oil 3 to 5 seconds on each side or just until softened.
Add additional oil, if necessary.
Drain tortillas thoroughly on paper towels.
Line a 12 x 8 x 2 inch baking dish with tortillas, letting tortillas extend 1/2 inch up sides of dish.
Set baking dish aside.
Drain canned tomatoes, reserving 1/4 cup tomato juice.
Chop tomatoes, and set aside.
Saute onion, green pepper, and garlic in olive oil.
Stir in flour, and cook 1 minute.
Add 1/4 cup reserved tomato juice, tomatoes, and seasonings; cook over medium heat 5 minutes.
Pour mixture over corn tortillas.
Make 6 indentations in tomato mixture, and break an egg into each.
Cover and bake at 350° for 25 minutes.
Sprinkle with cheese and olives; bake, uncovered, an additional 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Baked

Rate It

Your rating: None
4.083335
Average: 4.1 (15 votes)