Baked Huevos Rancheros
Source of Recipe
"Not Your Mother's Casseroles", by Faith Durand
1 tablespoon olive oil
1 large onion -- diced
1 garlic clove -- minced
1 large green bell pepper -- cored and diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 medium tomatoes -- chopped
1 can chopped green chiles -- (optional)
-- (4 ounce)
6 corn tortillas (6-inch)
6 large eggs
1 cup shredded Cheddar cheese
ACCOMPANIMENTS:
sour cream
black beans
black olives -- chopped
salsa
avocado slices
Preheat the oven to 425 degrees F.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the onion, garlic, and bell pepper, and cook for 5 to 6 minutes, or until the vegetables are soft. Season with the cumin and salt, and then add the tomatoes and chiles, if using. Lower the heat to medium and cook for another 8 to 10 minutes, or until the tomatoes are hot and somewhat broken down. Turn off the heat. (This sauce can be made up to 3 days ahead of time and stored in the refrigerator.)
Lay the tortillas out in 2 rows on the baking sheet or in a single row in the baking dishes. Top each tortilla with a spoonful of the tomato sauce and crack an egg on top. Sprinkle evenly with the cheese. Bake for 25 to 30 minutes, or until the eggs are set.
Serve immediately with sour cream, black beans, olives, salsa, and avocado.
Source: "Not Your Mother's Casseroles", by Faith Durand
Makes 6 servings
Bake time: 25 to 30 minutes
Categories: Casseroles, Mexican
Recipe typed for you by Judi Mae Phelps.
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