 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Also known in Mexico as Huevos Ahogados. Serve over rice or cooked noodles. Ingredients:
1 onion, chopped |
1 garlic clove, minced |
1 teaspoon dried oregano |
2 teaspoons dried parsley |
salt and pepper (to taste) |
1 teaspoon chili powder (or to taste) |
2 medium green peppers, chopped |
1 1/2 cups canned tomatoes (drain and reserve juice) |
3 hot green chili peppers, chopped (optional) |
4 eggs |
tabasco sauce (optional) |
rice, cooked |
Directions:
1. Heat 1-2 tablespoons oil in a frying pan. Saute the onion, garlic, oregano, parsley, salt & pepper and chili powder until onion is transparent.
2. Add green peppers, drained tomatoes and chili peppers.
3. Saute 3-5 minutes.
4. Add juice from tomatoes and bring to a boil.
5. Gently drop in 4 eggs.
6. Cook until eggs are ready to serve.
7. Serve over rice with a few drops of Tabasco or your favorite pepper sauce.
|
|