PersonallyFit

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.