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Mexicali Eggs Recipe
|Flour tortillas||4 (6 Inch Ones)|
|Canadian bacon slices||4 , diced|
|Canned whole tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Diced green chili peppers||1⁄4 Cup (4 tbs), drained|
|Garlic||1 Clove (5 gm), minced|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1059 Calories from Fat 441
% Daily Value*
Total Fat 49 g75.8%
Saturated Fat 17.6 g87.8%
Trans Fat 0 g
Cholesterol 932 mg
Sodium 3169.9 mg132.1%
Total Carbohydrates 93 g31.1%
Dietary Fiber 9 g36.2%
Sugars 11.6 g
Protein 65 g130.7%
Vitamin A 71.5% Vitamin C 286.9%
Calcium 41.9% Iron 63.7%
*Based on a 2000 Calorie diet
Press each tortilla, brushed side up, into a 10 ounce custard cup or individual casserole.
Bake in a 400° oven for 5 to 7 minutes or till crisp.
Sprinkle bacon in tortilla cups.
Meanwhile, for sauce, in a medium skillet combine undrained tomatoes, onion, green chili peppers, garlic, and salt.
Bring to boiling; reduce heat.
Cover and simmer 5 minutes.
Break one egg into a saucer or custard cup, then pour into simmering sauce (see small photo above).
Repeat with remaining eggs.
Cover and simmer about 5 minutes more or till eggs are just set.
Spoon some of the sauce and one egg into each tortilla cup.
Sprinkle with cheese.
Let stand 1 to 2 minutes or till cheese begins to melt.