Crock Pot Huevos Rancheros Mexican Ranch Style Eggs Low Carb Recipes

Steps:

• In a large skillet, cook chorizo, onion, pepper, jalapeno and garlic, over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next five ingredients., Cook, covered, until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.

Steps:

• Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
• Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
• Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.

Steps:

• In large skillet, heat olive oil.
• Add onion and green pepper, cook until tender.
• Add tomato, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, tomato sauce and water.
• Simmer, covered for 20 minutes.
• Uncover.
• Break eggs, one at a time, into cup and slip into sauce.
• Cover and simmer over low heat until eggs are set, about 5 minutes.
• Serve over tortillas or toasted English muffins, topped with some of the sauce.
• Enjoy!

Steps:

• Heat oven 350°F.
• Fry tortillas (one at a time) in the oil for about 20 seconds or until heated through but not crisp.
• Cut tortillas in half and set aside.
• In the same skillet cook the onion & garlic until tender.
• Add tomatoes & green chilies.
• Bring to boil and simmer uncovered for 15 min to blend the flavors.
• Combine cornstarch, water& cumin (cilantro).
• Stir into the tomato mixture.
• Stir until the mixture thickens and bubbles.
• Pour into an 8-inch baking dish.
• Stand the tortilla halves around the inside edge of the dish.
• Make 4 wells in the tomato mixture and break an egg into each well.
• Bake until the eggs are set but not hard.
• Sprinkle with cheese and return to the oven for 1 minute or until the cheese has melted.

Steps:

• In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.
• Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture.
• Cover; cook on High heat setting 2 hours. Sprinkle with remaining 1/2 cup cheese. Cover; let stand until cheese is melted. Serve with sour cream and onions.

Steps:

• Cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain and remove from skillet.
• Heat 1/8 inch oil in same skillet over medium heat just until hot. Cook tortillas, one at time, in oil about 1 minute or until crisp; drain. Heat salsa until hot.
• Spread each tortilla with 1 tablespoon of the salsa to soften.
• Place egg on each tortilla. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon salsa and 2 tablespoons of the cheese.