Breakfast

Huevos Rancheros

  • 8 Tortillas
  • 4 Eggs
  • 1 Onions, minced
  • 1/4 cup Minced green peppers
  • 1/2 Garlic clove crushed
  • 3/4 cup Tomato sauce
  • 1 1/2 tablespoons Chili powder
  • 1/8 teaspoon Sage
  • 1 Pinch Hot pepper flakes

    • Preheat over to 200 degrees. Coat a 9X13 inch baking dish with nonstick spray. Arrange the tortillas in the dish. Coat a nonstick skillet with nonstick spray and heat the skillet. Add the eggs and cook them until the whites are set. Removethe eggs from the skillet and place on tortillas. Keep eggs and tortillas warm in the oven. In the same skillet saute onions, peppers and garlic over medium heat until they are softened, 2 to 3 minutes. Stir in the tomato sace, chili powder, sage and crushed pepper. Heat the sauce until bubbling; reduce heat to low and simmer uncovered, 1 to 2 minutes. Spoon the sauce over the eggs and serve. Serves 4

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Robert Nunnelley of Baton Rouge, LA. 

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