Mini Huevos Rancheros

Name: Mini Huevos Rancheros
Total time: 50
Yield: 4
Ingredients: 2 tablespoons olive oil; ½ medium onion, finely chopped; ½ green bell pepper, finely chopped; ½ jalapeno pepper, seeded and finely chopped; 1 (14.5 ounce) can diced tomatoes, drained; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon ground cumin; ¼ teaspoon ground black pepper; nonstick cooking spray; 8 large eggs; 4 (6 inch) corn tortillas; chopped fresh cilantro

Recipe by Foodie5 from allrecipes.com

50 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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½ medium onion, finely chopped
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½ green bell pepper, finely chopped
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½ jalapeno pepper, seeded and finely chopped
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1 (14.5 ounce) can diced tomatoes, drained
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1 teaspoon paprika
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1 teaspoon salt

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½ teaspoon ground cumin
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¼ teaspoon ground black pepper
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nonstick cooking spray
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8 large eggs
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4 (6 inch) corn tortillas
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chopped fresh cilantro

Instructions

Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.