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Classic Breakfast Huevos Rancheros

Veggie.Lover's picture
Ingredients
  Cooking oil 1⁄4 Cup (4 tbs)
  6 inch tortillas 4
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Canned green chili peppers 2 , rinsed, seeded, chopped
  Chili powder 1⁄2 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Eggs 8
  Shredded cheese 1⁄2 Cup (8 tbs) (Monterey Jack Or America)
Directions

In a 10-inch skillet heat oil.
Fry tortillas, one at a time, in oil about 30 seconds on each side or till crisp and golden.
Drain.
Wrap in foil and keep warm in a 250° oven.
In the same skillet cook onion in the remaining oil till tender.
Add undrained tomatoes, chili peppers, chili powder, gar-lic powder, and 1/4 teaspoon salt.
Simmer 5 to 10 minutes or till slightly thickened.
Break an egg into a small dish.
Carefully slide egg into hot tomato mixture.
Repeat with remaining eggs.
Season with salt and pepper.
Cover and cook over low heat 3 to 5 minutes or till eggs are the desired doneness.
To serve, place 2 eggs and some tomato mixture on each tortilla.
Top with cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Slow Cooked
Ingredient: 
Cheese
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
6

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