Mini Ranchero Eggs

Mini Ranchero Eggs

Mini Ranchero Eggs

2 tablespoons olive oil
½ medium onion
½ green pepper
½ jalapeno pepper
1 (14.5 oz) can of diced tomatoes
1 teaspoon paprika
½ teaspoon cumin
1 teaspoon salt
¼ teaspoon ground paper
8 large eggs
4 (6 inch) flour tortillas
Cilantro for garnish

Make salsa by softening onions, green peppers, and jalapeño peppers in a medium saucepan on medium heat, for about 3-4 minutes.
Add drained tomatoes, paprika, cumin, salt, and pepper and allow to simmer, uncovered for 5 minutes. Set aside.
Spray some non-stick spray on both sides of a tortilla and place it on your pan medium-low heat.
Cook the first side of the tortilla for about 3 minutes, flip, and carefully add two eggs on top of the tortilla.
Place two heaping tablespoons of salsa between the two eggs, cover your pan and bring heat to low.
Allow eggs to cook between 3-4 minutes, remove from heat and serve on a plate with chopped cilantro

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March 9, 2016 – 10:48 AM - | Posted in recipes | 2 Comments »

2 Comments to “Mini Ranchero Eggs”

  1. shelly peterson Says:

    This looks like an amazing breakfast recipe. I will have to try this.


  2. Em Mahr Says:

    These sound perfect for Sunday morning breakfast! They look pretty quick and easy and the whole family will like them.


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