Huevos Rancheros

Yield: 4 servings * Overall Price: ~$7 * Calories: 272

Ingredients:

4 (6-inch) corn tortillas
Cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
3 garlic cloves, minced
2 teaspoons New Mexico chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon hot sauce
1 (14.5 ounce) can diced tomatoes, undrained
4 large eggs

1/4 cup New Mexican Red Chile Sauce
     (recipe to follow)
1/4 cup (1 ounce) shredded Monterey Jack cheese

Directions:
1. Preheat oven to 350*
2. Coat tortillas with cooking spray, place on a baking sheet. Bake at 350* for 12 minutes or until crisp.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell peper, and garlic, saute 3 minutes. Add green chiles and next 5 ingredients. Bring to a boil, cook 3 minutes or until thick.
4. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add eggs to pan, cook 3 minutes or until done.
5. Place 1 tortilla on each of 4 plates. Top each tortilla with tomato mixture and egg. Spoon New Mexican Red Chile Sauce over each serving, sprinkle with cheese.

New Meixcan Red Chile Sauce:
Ingredients:
1/2 teaspoon canola oil
1/2 cup finely chopped onion
1/2 cup New Mexico chile powder
1 garlic clove, minced
1 cup canned crushed tomatoes
3 tablespoons honey
1 teaspoon ground cumin
1/4 teaspoon pepper
1 (14-ounce) can vegetable broth
Directions:
Heat oil in a large saucepan over medium-high heat. Add onion, saute 4 minutes. Add chile powder and garlic, saute 1 minute.Stir in tomatoes and remaining ingredients. Bring to a boil, reduce heat, and simmer 10 minutes. Yield: 3 cups (serving size 1/4 cup)

Thoughts:
Having to make the sauce made this a little frustrating to make, so if I were to do it again, I'd make it beforehand instead of doing it all at the same time. I didn't get to eat this, but my family said they liked it.