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Speedy Huevos Rancheros

SUBMITTED BY: Taste of Home's Fast Family Favorites

"Canned chilies, Mexican-style tomatoes, onion and bacon add plenty of zippy flavor to this hearty poached egg dish."
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INGREDIENTS

  • 8 bacon strips, diced
  • 3 (14.5 ounce) cans Mexican diced tomatoes
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chilies, drained
  • 10 eggs
  • 1/2 cup shredded Colby cheese
  • Flour or corn tortillas, warmed (optional)

DIRECTIONS

  1. In a skillet, cook bacon until crisp; drain.
  2. Stir in tomatoes, onion and chilies. Simmer, uncovered, until the onion is tender.
  3. With a spoon, make 10 wells in the tomato mixture; break an egg into each. Cover and cook over low heat for 15-20 minutes or until eggs are set. Sprinkle with cheese; cover and cook until the cheese is melted, about 1 minute. Serve with tortillas if desired.
  • © 2002 Reiman Media Group, Inc.
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