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




  • 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.

  • 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. Repeat with remaining eggs. Cover and simmer about 5 minutes more or until 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 until cheese begins to melt. Makes 4 servings.

Nutrition Facts

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