Mexicali Eggs

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

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  • Makes: 4 servings
  • Prep: 25 mins

Mexicali Eggs

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Nutrition Facts (Mexicali Eggs)

  • Per serving:
  • 242 kcal ,
  • 11 g fat
  • 299 mg chol. ,
  • 843 mg sodium ,
  • 19 g carb. ,
  • 17 g pro.
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