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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Mexican
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 226
% Daily Value**
Total Fat 15g
Saturated Fat 4g
Unsaturated Fat 2g
Cholesterol 269mg
Sodium 319mg
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 6g
Protein 13g
Vitamin A  27%Vitamin C  77%
Calcium  11%Iron  16%
Potassium  15%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Huevos Rancheros

Date Added: June 11, 2009


6 Eggs at room temperature
1/8 Teaspoon Pepper
1/4 Teaspoon Salt to taste
2 Cloves Of Garlic minced
1/2 Teaspoon Cumin Seed ground
1/4 Cup Scallion chopped
3 Tablespoons Olive Oil
1 Cup Onion chopped
1/2 Teaspoon Chili Powder
1/4 Cup White Wine white
1/2 Teaspoon Oregano dried
1 Tablespoon Flour unsifted
1/4 Cup Olives black sliced
1 Cup Bell Pepper green chopped
32 Ounces Tomatoes drained & chopped
1/2 Cup Low Fat Cheddar Cheese sharp shredded
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1. Saute onion, green pepper and garlic in oil.

2. Stir in flour and cook 1 minute. Add next 7 ingredients; cook over medium heat 5 minutes.

3. Pour sauce into a 12x8x2 inch baking dish. At this point you can continue or set into refrigerator awaiting the appointed hour.

4. Remove from fridge and a hour before serving time.

5. Make 6 indentations in sauce, and break an egg into each.

6. Sprinkle with cheese, black olives and green onions.

7. Bake at 350 F for 15 minutes or until eggs are set.

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Dietary Notes:
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving. This recipe is high in Vitamin C with 77% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Bell Pepper, Tomato, Cheese, Sulfites, Spring Onion, Garlic, Alcohol, Hot Pepper, Onion, Olive Oil allergies.
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