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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Halvos Rancheros (Mexican Style Eggs) Recipe

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This recipe for Halvos Rancheros (Mexican Style Eggs) is from Van (A.L.) Mills Legacy Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup finely chopped onion
2 tbsp oil or bacon dripping
1/4 cup chopped green chilies
1 can (1lb) whole tomatoes, cut into bite sized pieces
1/4 lb cheddar cheese, cut in 1/2 inch cubes
6 eggs
6 tostada shells, warmed
salt & pepper to taste
Directions:
Directions:
Sauté onion in oil.
Add chilies and tomatoes.
Bring mixture to a boil, reduce heat and simmer uncovered for 20 minutes or until mixture is almost dry.
Lower heat and make six indentations; add eggs one at a time.
Arrange cheese on top.
Cover and simmer until eggs reach desired degree of firmness.
Place one egg with sauce on each shell.

 

 

 

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