MEXICAN HUEVOS RANCHEROS
This is only one version of this versatile egg dish. It is available on any and every Mexican breakfast menu. I like to use cilantro and serve the eggs with fresh salsa on the side and refried beans.
Provided by Bergy
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven 350°F.
- Fry tortillas (one at a time) in the oil for about 20 seconds or until heated through but not crisp.
- Cut tortillas in half and set aside.
- In the same skillet cook the onion & garlic until tender.
- Add tomatoes & green chilies.
- Bring to boil and simmer uncovered for 15 min to blend the flavors.
- Combine cornstarch, water& cumin (cilantro).
- Stir into the tomato mixture.
- Stir until the mixture thickens and bubbles.
- Pour into an 8-inch baking dish.
- Stand the tortilla halves around the inside edge of the dish.
- Make 4 wells in the tomato mixture and break an egg into each well.
- Bake until the eggs are set but not hard.
- Sprinkle with cheese and return to the oven for 1 minute or until the cheese has melted.
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