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East Texas-Pennsylvania Ranch Eggs

by

Yield: 6.

Ingredients:

  • Mole Sauce:
  • 1 small onion, chopped
  • 1 small red pepper, chopped
  • 1 tablespoon cooking oil
  • 2 cups chopped fresh or canned tomatoes
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 ounce semisweet chocolate
  • chili pepper (to taste)
  • 6 small flour tortillas
  • 2 cups Mole Sauce (see above)
  • 6 eggs
  • 8 ounces shredded cheese (Monterey Jack, Colby, cheddar)

Instructions:

Make sauce: Saute chopped onion and red pepper in 1 tablespoon oil; add tomatoes and all remaining sauce ingredients. Cook 15 minutes over low heat.

Preheat oven to 350 degrees F. Place tortillas on the bottom of a large oiled casserole dish (try not to overlap). Cover each tortilla with Mole sauce. Crack and put one egg on top of each sauce-covered tortilla. Cover with shredded cheese and bake for 30 minutes.

Updated Monday, March 24th, 2003
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One Response to East Texas-Pennsylvania Ranch Eggs

  1. Rick Richardson December 28, 2003 at 2:31 pm #

    Cheese and gooey….delicious

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