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1/4 c. cooking oil 6 (6-inch) corn or flour tortillas 1/2 c. chopped onion 1 (16 oz.) can tomatoes, cut up 2 (4 oz.) cans chopped green chili peppers 1/2 tsp. chili powder 1/8 tsp. garlic powder 6 eggs 3/4 c. shredded Monterey Jack cheese or cheese you prefer Heat oil in large skillet and fry tortillas about 30 seconds each per side or until crisp and golden brown. Wrap in foil to keep warm and place in a 300 degrees oven. Cook onion. Add undrained tomatoes, chili peppers, chili powder, garlic powder and 1/4 teaspoon salt. Simmer 5 to 10 minutes. Break eggs, one at a time, into a small dish. Slide eggs into tomato mixture. Season with salt and pepper. Cover and cook over low heat 3 to 5 minutes or to desired doneness. To serve, place two eggs and warm tomato sauce onto a tortilla. Sprinkle with cheese. Serve with bottled hot sauce, if desired. Yield: 3 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |