Serves: 5
Total Calories: 143
Fry bacon crisp and put aside for later. Sauté onion and celery in 2 tablespoons bacon drippings. Add both cans of tomatoes to the sautéed mixture. Let simmer till liquid cooks down some. Make a little “well” in the mixture for each egg. (Depending on size of skillet—you may be able to cook only 3 eggs at a time). Place a whole egg in each “well”; cover and let simmer till desired doneness. Serve each egg on a warm tortilla and cover with tomato mixture. Sprinkle grated cheese and crumbled bacon on top of each serving.
This Huevos Rancheros (Eggs Ranch Style) recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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