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