Optional Toppings: diced or quartered tomatoes, avocado, thinly sliced radish, quick pickled red onions
Ortega Mild Taco Sauce
Oretga Yellow Corn Taco Shells
Ortega Diced Green Chiles
1Preheat oven to 350 degrees.
2Heat a 12” nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
3Add diced green chiles, taco sauce, 1/2 cup water and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
4Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with cheddar cheese. Bake uncovered for 14 - 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired
Use chicken broth or stock in place of water if desired.
Quick-Pickled Red Onions
1In a glass jar, combine 2/3 cup rice wine vinegar, 2 tablespoons water, 1/2 teaspoon salt and 1/2 teaspoon granulated sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add 1 cup thinly sliced red onion. Cover and let cool to room temperature. Refrigerate for up to 2 weeks.