Mexicali Eggs Recipe
Ingredients
| Flour tortillas | 4 6 inch | |
| 4 slices Canadian style bacon, diced | ||
| 1 7 1/2 ounce can whole tomatoes, cut up | ||
| Onion | 1/3 Cup (16 tbs), chopped | |
| Green chili peppers | 1/4 Cup (16 tbs), drained | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/8 Teaspoon | |
| Eggs | 4 standard | |
| Shredded Cheddar cheese | 1/4 Cup (16 tbs) | |
Directions
Brush one side of each tortilla with water to soften.
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.
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.
Chef
