lonestar
Coon Stacker
Sunny's Dream
here kitty kitty $$$
Posts: 648
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Post by lonestar on Dec 22, 2013 0:26:17 GMT -5
6 corn tortillas Vegetable oil 2 (16-ounce) cans tomatoes 1 cup chopped onion 1 cup chopped green pepper 2 cloves garlic, minced 3 tablespoons olive oil 1 tablespoon all-purpose flour 1/2 teaspoon dried whole oregano 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon pepper 6 eggs 1/2 cup (about 2 ounces) shredded sharp Cheddar cheese 1/4 cup sliced ripe olives
Fry tortillas, one at a time, in 1/4 cup hot oil 3 to 5 seconds on each side or just until softened. Add additional oil, if necessary. Drain tortillas thoroughly on paper towels. Line a 12- x 8- x 2-inch baking dish with tortillas, letting tortillas extend 1/2 inch up sides of dish. Set baking dish aside.
Drain canned tomatoes, reserving 1/4 cup tomato juice. Chop tomatoes, and set aside.
Saute onion, green pepper, and garlic in olive oil. Stir in flour, and add 1/4 cup reserved tomato juice, tomatoes, and seasonings; cook over medium heat 5 minutes. Pour mixture over corn tortillas. Make 6 indentations in tomato mixture, and break an egg into each. Cover and bake at 350 degrees for 25 minutes.
Sprinkle with cheese and olives; bake, uncovered, an additional 5 minutes. Serve immediately.
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