For this Mexican-style breakfast dish, poach eggs in tomato sauce and then serve in crisp tortilla shells.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
Servings:
4
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Ingredients

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Directions

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  • 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 degree F. oven for 5 to 7 minutes or until crisp. Sprinkle bacon in tortilla cups.

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  • 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.

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  • Break one egg into a saucer or custard cup, then pour into simmering sauce. Repeat with remaining eggs. Cover and simmer about 5 minutes more or until eggs are just set.

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  • Spoon some of the sauce and one egg into each tortilla cup. Sprinkle with cheese. Let stand 1 to 2 minutes or until cheese begins to melt. Makes 4 servings.

Nutrition Facts

242 calories; total fat 11g; cholesterol 299mg; sodium 843mg; carbohydrates 19g; protein 17g.
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