Mexican Huevos Rancheros

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 4 (6 inch) corn tortillas
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1 (28 ounce) can tomatoes, drained, cut up
• 1 (4 ounce) can whole green chilies, drained, seeded, chopped
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 teaspoon cumin or 1 tablespoon fresh cilantro, chopped
• 4 eggs
• 3/4 cup cheddar cheese, shredded

Recipe

• 1 heat oven 350°f.
• 2 fry tortillas (one at a time) in the oil for about 20 seconds or until heated through but not crisp.
• 3 cut tortillas in half and set aside.
• 4 in the same skillet cook the onion & garlic until tender.
• 5 add tomatoes & green chilies.
• 6 bring to boil and simmer uncovered for 15 min to blend the flavors.
• 7 combine cornstarch, water& cumin (cilantro).
• 8 stir into the tomato mixture.
• 9 stir until the mixture thickens and bubbles.
• 10 pour into an 8-inch baking dish.
• 11 stand the tortilla halves around the inside edge of the dish.
• 12 make 4 wells in the tomato mixture and break an egg into each well.
• 13 bake until the eggs are set but not hard.
• 14 sprinkle with cheese and return to the oven for 1 minute or until the cheese has melted.