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Hacienda
Eggs
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| 6 | bacon slices, chopped |
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| 125 mL (1/2 cup) | celery, chopped | |||
| 125 mL (1/2 cup) | onion, chopped | |||
| 125 mL (1/2 cup) | green pepper, chopped | |||
| 1 kg (2 lbs) | potatoes, cooked and chopped | |||
| 1 can (540 mL/19 oz) | tomatoes, drained and chopped | |||
| 5 mL (1 tsp) | chili powder | |||
| To taste | salt and pepper | |||
| 6 | eggs | |||
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In a medium skillet at medium-high heat, cook and stir bacon, celery, onion and green pepper until bacon is crisp and vegetables are tender. Stir in potatoes, tomatoes, chili powder, salt and pepper until well mixed. Heat until bubbly. Divide mixture among 6 shallow baking dishes. Gently break an egg into center of each baking dish. Bake in a 180°C (350°F) oven for 8 to 10 minutes until eggs are set. |
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| Makes: 6 servings. | ||||
| Preparation: 5 minutes. Cooking: 5 minutes. Baking: 10 minutes. | ||||
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