HUEVOS RANCHEROS IN TORTILLA CUPS
Servings: 6 servings
Prep Time: 10
Cook Time: 25
Olive oil cooking spray
6 soft corn tortillas, about 6-inches in diameter
1 can (14 1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (4 1/2 ounces) chopped mild green chilies
1/3 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
1/2 to 1 teaspoon ground cumin
6 large eggs
Garnish (optional): Chopped cilantro, canned black beans (heated)DIRECTIONS:
Preheat oven to 425°F. Place tortillas in damp paper towels. Soften in microwave for 30 seconds. Coat both sides of tortillas with cooking spray. Place tortillas into 10 ounce custard cups, pressing in sides. Place a ball of foil in center to hold in sides of tortillas. Bake 15 minutes until golden. Cool tortilla cups on rack and remove foil.
In 12-inch ovenproof skillet combine tomatoes, tomato sauce, chilies, Frank's RedHot Sauce and cumin. Bring to a boil. Simmer for 4 minutes until flavors are blended. Remove from heat. With large spoon, make and indentation in sauce; pour 1 egg into indentation. Repeat with remaining eggs.
Bake at 425°F for 7 minutes until eggs are almost set. Sprinkle cheese over eggs and bake 1 minute until melted. To serve, spoon sauce and eggs into tortilla cups. Garnish with chopped cilantro and serve with black beans, if desired.
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