Jayce's Huevos Rancheros
A good way to use up eggs.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
1/2 c chopped onion
1 T cooking oil
16 oz can diced tomatoes, undrained
2 T canned diced green chilis
1 t chili powder
1/8 t garlic powder
3 6-inch corn tortillas
1 t cooking oil
6 eggs
3/4 c shredded cheddar of monterey jack cheese
tobasco sauce or salsa
optional: sour cream
Ingredients
1/2 c chopped onion
1 T cooking oil
16 oz can diced tomatoes, undrained
2 T canned diced green chilis
1 t chili powder
1/8 t garlic powder
3 6-inch corn tortillas
1 t cooking oil
6 eggs
3/4 c shredded cheddar of monterey jack cheese
tobasco sauce or salsa
optional: sour cream
Directions
Sauté onion in 1 tablespoon cooking oil.
Stir in tomatoes, chilis, chili powder, garlic powder. Simmer, uncovered, for 5 or 10 minutes, until slightly thickened.
Brush tortillas with 1 teaspoon oil. Bake at 350℉ (180℃) for 10 minutes, or until crisp.
Break eggs gently into tomato mixture. Simmer gently, covered, for 3 to 5 minutes.
Layer a tortilla, 2 eggs, tomato mixture, cheese, and tobasco.
Top with sour cream.
