Baked Huevos Rancheros

Our hungry bunch loves a good breakfast and never goes without. Sometimes it is not as good as we could do because of time. But when the time is there and we are all enjoying each others company this casserole is like one that we would serve

1 tablespoon olive oil
1 large onion, diced
1 clove garlic, minced
1 large green bell pepper, cored and diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 medium tomatoes, chopped
1 can (4 ounces) chopped green chiles (optional)
6 corn tortillas (6 inches each)
6 large eggs
1 cup shredded Cheddar cheese

Sour cream
Black beans
Chopped black olives
Salsa
Avocado slices

Directions:
1. Preheat the oven to 425 degrees F.

2. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the onion, garlic, and bell pepper, and cook for 5 to 6 minutes, or until the vegetables are soft. Season with the cumin and salt, and then add the tomatoes and chiles, if using. Lower the heat to medium and cook for another 8 to 10 minutes, or until the tomatoes are hot and somewhat broken down. Turn off the heat. (This sauce can be made up to 3 days ahead of time and stored in the refrigerator.)

3. Lay the tortillas in two rows on a large rimmed baking sheet or in a single row in two 9-x-13-inch baking dishes. Top each tortilla with a spoonful of the tomato sauce and crack an egg on top. Sprinkle evenly with the cheese. Bake for 25 to 30 minutes, or until the eggs are set.

4. Serve immediately with sour cream, black beans, olives, salsa, and avocado.

Serves 6

Excerpted from Not Your Mother's Casseroles © 2011 by Faith Durand

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