MEXICAN BAKED EGGS IN TOMATO RED PEPPER SAUCE

INGREDIENTS - EVOO - Red onion - Garlic - Red bell pepper - Tomato sauce - Chili powder - Cumin - Cayenne pepper - Salt, pepper - Broth - Manchego cheese - Eggs - Cilantro - Corn tortillas

Bake the corn tortillas in the oven after brushing the tops with olive oil. 

Saute the veggies until they are soft and then stir in the tomato sauce, water and seasonings. Cover and let cook down about 10 minutes. 

Make 4 holes in the sauce and add an egg to each one. They should simmer and cook with a top on within 8-10 minutes. 

Add the beef to the slow cooker to continue cooking in the liquid and soak up some more flavor. 

ENJOY!