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Title: Poached Huevos Rancheros
Categories: Vegetables, Chilies, Herbs, Cheese, Breads
Yield: 6 servings
1 sm Onion; fine chopped
1 md Bell pepper; fine chopped
2 cl Garlic; minced
1 tb Oil
29 oz (2 cans) stewed tomatoes;
- undrained
4 ts Minced, seeded, jalapeno
- pepper
2 ts Dried oregano
1 ts Chilli spice mix
1/2 ts Ground cumin
1/2 ts Pepper
6 lg Eggs
1 c Shredded Cheddar cheese
Flour tortillas; warmed,
- opt
In a large cast-iron or other heavy skillet, saute
onion, green pepper and garlic in oil until tender. Stir
in tomatoes, jalapeno and seasonings; simmer, uncovered,
for 15 minutes. Make 6 indentations in the tomato
mixture with a spoon. Break an egg into each
indentations.
Cover and cook on low heat until eggs are set, 5
minutes. Sprinkle with cheese; cover and cook until
melted, about 1 minute longer. If desired, serve with
tortillas.
Olga Koetting, Terre Haute, Indiana
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave`s Archives
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