Huevos rancheros
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 1 | cup | Chopped green pepper |
| 2 | eaches | Cloves garlic, minced |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | All purpose flour |
| 2 | eaches | (16 oz) cans tomatoes, drained and chopped |
| ½ | teaspoon | Dried whole oregano |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground pepper |
| ¼ | cup | White wine |
| 6 | eaches | Eggs |
| ½ | cup | Shredded sharp cheddar |
| ¼ | cup | Sliced ripe olives |
| ¼ | cup | Chopped green onions |
| Saute onion, green pepper and garlic in oil. | ||
Directions
Stir in flour and cook 1 minute. Add next 7 ingredients; cook over medium heat 5 minutes. Pour sauce into a 12x8x2 inch baking dish. At this point you can continue or set into refrigerator awaiting the appointed hour. Remove from fridge and a hour before serving time.
Make 6 indentations in sauce, and break an egg into each. Sprinkle with cheese, black olives and green onions. Bake at 350~ for 15 minutes or until eggs are set.
Serve immediately. Serves 6.
/\\/\\ichael =================
& Ms. /\\/\\ | /-\\ /\\/\\ |
\\/\\/eslie =================
Submitted By FRED TOWNER On 12-29-95