Ingredients
-
2
-
1/2
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1/2
-
6
-
-
-
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! |
