Baked Huevos Rancheros Casserole. Cool Cello Rock From The Eggs.

Being Easter and all, I figured an egg recipe would be fitting.

Huevos Rancheros are always welcome for breakfast, but they make a great dinner dish, too. There are endless variations to the recipe. Some have beans or potatoes or are topped with salsa, sour cream and avocado.

I liked this simple version with its slightly spiced tomato sauce. Mmmm, so good when the cheesy eggs run over everything else.

Baked Huevos Rancheros Casserole

Ingredients:

6 corn tortillas (6 inches each)
1 large onion, diced
1 clove garlic, minced
1 green bell pepper, chopped
3 Tbs oil
1 Tbs flour
2 (15 oz) cans diced tomatoes
1/2 tsp cumin
1/2 tsp chili powder
6 large eggs
1 cup shredded Cheddar cheese
1 (2 oz) can sliced black olives
Chopped parsley, to serve

Directions:

1. Preheat the oven to 350℉.

2. Warm tortillas according to package directions. (I use the microwave to warm them. Wrap a stack in damp paper towels and heat for 15 seconds.)

3. Lay the tortillas over bottom and 1/2 inch up sides of a 9-x-13-inch baking dish.

4. Heat the oil in a large skillet over medium-high heat. Sauté the onion, garlic, and bell pepper for 5 minutes. Sprinkle with flour. Cook for 5 minutes. Add the tomatoes, cumin and chili powder. Mix well and pour over the tortillas.

5. Make 6 indentations in mixture and crack an egg into each one. Scatter olives over.

6. Bake, covered, for 25 minutes.