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Mexican Breakfast Huevos Rancheros's picture
  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
  Pepper 1⁄2 Teaspoon
  Eggs 6
  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.

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