Huevos Rancheros Egg Bake Recipe
Filled with savory ingredients and seasoned to just the right intensity, this
, egg, and tomato bake is wonderful for brunch, lunch, or dinner. You can find more
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1 red sweet pepper - diced
4 ounces green chilies - drained
1 white onion - diced
3 tablespoons cooking oil
4 cloves garlic
1 1/2 teaspoons salt
1 pinch pepper - to taste
1 tablespoon flour or cornstarch
1 1/2 teaspoons chili powder
1 teaspoon cumin
15 ounces tomatoes - diced
1 teaspoon sugar
12 fresh eggs - lightly beaten
2 cups pepper jack or Mexican cheese - shredded
Chives - fresh snipped or dried
:7 x 11 baking dish
Dice the red sweet peppers, green chilies, and onions.
Heat the cooking oil in saute pan. Saute onions, peppers, chilies, and garlic, adding salt and pepper to taste. When finished cooking, turn the heat down to a simmer.
Combine corn starch or flour, chili powder, and cumin with the simmering ingredients. Increase amount of chili powder if a stronger intensity is desired.
Drain the juice from the tomatoes, add the sugar, and then combine with the other simmering ingredients to create the sauce.
In a skillet, partially cook the eggs, stirring to scramble for approximately 2 to 3 minutes.
Brush or spray baking dish with cooking oil or spray. Cover bottom of baking dish with partially cooked scrambled eggs; then pour the sauce mixture over the eggs.
Sprinkle cheese over the entire surface of the ingredients.
Bake at 350 degrees F for 20-25 minutes.
Garnish with fresh snipped chives, dried chives, or bacon bits.
: This dish can be prepared in two phases by making the tomato sauce prior to assembling the other ingredients; then freeze the sauce so that it is available when you are ready to assemble the other ingredients.
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