This is a baked version of a classic Mexican dish. Literally translated, it means "ranch style eggs" or "country style eggs" and was traditionally served as a large mid-morning breakfast on rural farms where workers had a much smaller meal at dawn. I like it as more of a dinner than a breakfast, but it's delicious no matter what time you choose to enjoy your main meal of the day. Yum!
1 onion; chopped
1 bell pepper, chopped
2 garlic clove; minced
3 tbs olive oil
1 tbs flour
28 oz whole peeled tomatoes; drained & chopped
1/2 ts oregano, dried
1/2 ts cumin, ground
1/2 ts chili powder
1/4 ts salt
1/8 ts pepper
1/4 c white wine
6 large eggs
1/2 c cheddar, sharp; shredded
1/4 c olives, black; sliced
1/4 c scallion; chopped
warm flour or corn tortillas
Preheat oven to 350 degrees.
Saute onion, green pepper and garlic in oil. Stir in flour and cook 1 minute. Add next 7 ingredients; cook over medium heat 5 minutes. Pour sauce into a 12x8x2 inch baking dish. At this point you can continue or set into refrigerator awaiting the appointed hour. Remove from fridge an hour before serving time. Make 6 indentations in sauce, and break an egg into each. Sprinkle with cheese, black olives and green onions. Bake for 15 minutes or until eggs are set. Serve eggs and sauce on top of tortillas.
Tip:
It stands perfectly well on its own, but feel free to serve it with a variety of accompaniments, such as refried or baked beans, sliced avocado, bacon, sausage, or fried potatoes.
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