HUEVOS RANCHEROS

INGREDIENTS:

1 tablespoon vegetable oil
1/4 cup chopped green pepper
1/4 cup chopped onion
2 teaspoons chili powder
1 can Condensed Tomato Soup
1/4 cup water
4 eggs
4 corn tortillas (6 inch)
1/4 cup shredded Cheddar cheese (1 oz)
Chopped fresh parsley or celantro for garnish

In 2 quart microwave casserole dish, stir together oil, green pepper, onion and chili powder. Cover with lid; microwave on HIGH 3 minutes or until vegetables are tender, stirring once during cooking.

Stir in soup and water. Cover; microwave on HIGH 5 minutes or until edges are hot and bubbling, stirring once during cooking.

Gently break each egg, sliding onto soup mixture and arranging around edge of casserole. With a toothpick, pierce each yoke. Cover; microwave at 50% power 4 minutes or until eggs are almost set, rotating dish once during cooking. Let stand, covered, 2 minutes.

Meanwhile, wrap stack of tortillas in damp paper towels. Microwave on HIGH 30 seconds or until warm.

Spoon 1 egg and some sauce onto each tortilla. Sprinkle 1 tablespoon cheese over each egg. Garnish with parsley.

Makes 4 servings

Cooks Note: This one I would cook to desired consistency.