Easy eggs rancheros
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 1 | can | 8-oz. tomato sauce |
| 1 | teaspoon | Chili powder |
| ¼ | teaspoon | Ground cumin |
| 8 | Eggs | |
| ¼ | teaspoon | Pepper; freshly ground |
| ¼ | teaspoon | Paprika |
| 1 | cup | Cheddar cheese; shredded (4-oz) |
| 4 | Tostada shells | |
| Sour cream | ||
| Jalapeno pepper slices; opt | ||
Directions
Combine tomato sauce, chili powder, and cumin in a lightly greased 9" quiche dish. Break eggs over sauce, arranging evenly in dish.
Sprinkle with pepper and paprika. Cover and bake at 350~ for 15 to 20 mins. Sprinkle with cheese and bake an additional 5 mins. or to desired degree of doneness. Spoon eggs onto tostada shells; top w/dollop of sour cream. Garnish w/jalapeno pepper slices, if desired.
Source: Mrs. John R. Allen of Dallas, TX (Southern Living, 4/88)
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