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MEXICAN EGG CUPS
MEXICAN EGG CUPS
INGREDIENTS:
4 6-inch flour tortillas
4 slices Canadian-style bacon, diced (4 ounces)
1 7 1/2-ounce can whole tomatoes, cut up
1/2 cup chopped onion
1/4 cup diced green chili peppers, drained
1 clove garlic, minced
1/8 teaspoon salt
4 eggs
1/4 cup shredded cheddar cheese (1 ounce)
DIRECTIONS:
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 degrees oven for 5 to 7 minutes or till crisp. Sprinklebacon in tortilla cups.
Meanwhile, for sauce, in a medium skillet combine undrained tomatoes,onion, green chili peppers, garlic, and salt. Bring to boiling; reduceheat. 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 ortill eggs are just set.
Spoon some of the sauce and one egg into each tortilla cup. Sprinklewith cheese. Let stand 1 to 2 minutes or till cheese begins to melt.
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