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Speedy Huevos Rancheros

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."

Rate/Review | Read Reviews (10)

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

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

In a skillet, cook bacon until crisp; drain.
Stir in tomatoes, onion and chilies. Simmer, uncovered, until the onion is tender.
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.