Huevos Rancheros Egg Bake Recipe

• Dice the red sweet peppers, green chilies, and onions.
• Heat the cooking oil in sauté pan. Sauté onions, peppers, chilies, and garlic, adding salt and pepper to taste. When finished cooking, turn the heat down to a simmer.
• Combine corn starch or flour, chili powder, and cumin with the simmering ingredients. Increase amount of chili powder if a stronger intensity is desired.
• Drain the juice from the tomatoes, add the sugar, and then combine with the other simmering ingredients to create the sauce.
• In a skillet, partially cook the eggs, stirring to scramble for approximately 2 to 3 minutes.
• Brush or spray baking dish with cooking oil or spray. Cover bottom of baking dish with partially cooked scrambled eggs; then pour the sauce mixture over the eggs.
• Sprinkle cheese over the entire surface of the ingredients.
• Bake at 350ºF for 20 to 25 minutes.
• Garnish with fresh snipped chives, dried chives, or bacon bits.

TIP: This dish can be prepared in two phases by making the tomato sauce prior to assembling the other ingredients; then freeze the sauce so that it is available when you are ready to assemble the other ingredients.