Ingredients
-
2
-
1/2
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Mexican Huevos Rancheros,When I lived in Mexico, this was one of my favorite meals! Easy and oh so good! Delicioso!,10 ounce can of Rotel original for the tomato and the water.,I’ve made this dish twice. First used the original recipe as written… very good. The second time I substituted one 10 ounce can of Rotel original for the peeled tomato and half cup of water. It was easier to prepare and much better for my taste. Also, I cooked the eggs separately and spooned the sauce over the eggs. Serve with hashbrown potatoes, refried beans and flour tortillas it is a breakfast feast for any king or queen. The leftover sauce, if any, goes in the fridge for tomorrow.
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Steps
|
1
Done
|
In Large Skillet, Heat Olive Oil. |
|
2
Done
|
Add Onion and Green Pepper, Cook Until Tender. |
|
3
Done
|
Add Tomato, Garlic, Jalapeno, If Using, Oregano, Salt, Hot Pepper Sauce, Tomato Sauce and Water. |
|
4
Done
|
Simmer, Covered For 20 Minutes. |
|
5
Done
|
Uncover. |
|
6
Done
|
Break Eggs, One at a Time, Into Cup and Slip Into Sauce. |
|
7
Done
|
Cover and Simmer Over Low Heat Until Eggs Are Set, About 5 Minutes. |
|
8
Done
|
Serve Over Tortillas or Toasted English Muffins, Topped With Some of the Sauce. |
|
9
Done
|
Enjoy! |
