Mexican Breakfast Huevos Rancheros
|Onion||1 Small, finely chopped|
|Green pepper||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil||1 Tablespoon|
|Canned stewed tomatoes||29 Ounce, undrained (Two 14 1/2 Ounce Cans)|
|Seeded minced jalapeno pepper||4 Teaspoon|
|Dried oregano||2 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
In a large skillet, saute onion, green pepper and garlic in oil until tender.
Stir in tomatoes and seasonings; simmer, uncovered, for 15 minutes.
Make six indentations in the tomato mixture with a spoon.
Break eggs into indentations.
Cover and cook on low heat for 5 minutes or until eggs are set.
Sprinkle with cheese; cover and cook until melted, about 1 minute.