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Mexicali Eggs

Diet.Chef's picture
  Flour tortillas 4 (6 Inch Ones)
  Canadian bacon slices 4 , diced
  Canned whole tomatoes 7 1⁄2 Ounce, cut up (1 Can)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Diced green chili peppers 1⁄4 Cup (4 tbs), drained
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄8 Teaspoon
  Eggs 4
  Shredded cheddar cheese 1⁄4 Cup (4 tbs)

Brush one side of each tortilla with water to soften.
Press each tortilla, brushed side up, into a 10 ounce custard cup or individual casserole.
Bake in a 400° oven for 5 to 7 minutes or till crisp.
Sprinkle bacon in tortilla cups.
Meanwhile, for sauce, in a medium skillet combine undrained tomatoes, onion, green chili peppers, garlic, and salt.
Bring to boiling; reduce heat.
Cover and simmer 5 minutes.
Break one egg into a saucer or custard cup, then pour into simmering sauce (see small photo above).
Repeat with remaining eggs.
Cover and simmer about 5 minutes more or till eggs are just set.
Spoon some of the sauce and one egg into each tortilla cup.
Sprinkle with cheese.
Let stand 1 to 2 minutes or till cheese begins to melt.

Recipe Summary

Difficulty Level: 
Side Dish

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