Recipe ingredients
- 1 medium onion, chopped
- 2 tablespoon olive oil
- 1 can (16 oz) cut tomatoes, cut to smaller pieces
- 3 tablespoon canned diced green chili peppers, rinsed
- 1 teaspoon chili powder
- 1/8 teaspoon garlic powder, or 2 cloves fresh, minced
- 4 each 6-inch tortillas
- 8 eggs
- 3/4 cup shredded Monterey Jack cheese
Recipe method
- Using a heavy frying pan or cast iron skillet, saute the onion and garlic in olive oil till tender but not soft.
- Add the tomatoes, chili peppers, garlic and chili powder. Bring back to slow boil, reduce heat and simmer uncovered 5 to 10 minutes or until the sauce has thickened slightly.
- Meanwhile, place tortillas on a baking sheet and brush lightly with oil. Bake 8 to 10 minutes at 350 degrees or till lightly crisp.
- One at a time, break an egg into a measuring cup and carefully slide the egg into the simmering tomato sauce.
- Repeat with remaining eggs. Cover and simmer slowly for 3 to 5 minutes or till the whites have set and the yokes begin to thicken.
- Place each tortilla on a plate, top with 2 eggs, spoon tomato sauce over top of eggs and sprinkle with cheese. Serve with a hot pepper sauce.
Other mexican recipes:
Huevos rancheros recipe
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