Huevos Rancheros

Recipe based off this one from Cooking Light.


Ingredients:
4 (6-inch) corn tortillas
Cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
3 garlic cloves, minced
1/4 cup canned chopped green chiles
2 teaspoons New Mexico chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon hot sauce
1 (14.5-ounce) can salsa
4 large eggs
1/4 cup (1 ounce) shredded Monterey Jack cheese

Directions:
Preheat oven to 350°. Coat tortillas with cooking spray; place on a baking sheet. Bake for 12 minutes or until crisp.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add green chiles and next 5 ingredients (green chiles through salsa). Bring to a boil; cook 3 minutes or until thick.

Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add eggs to pan; cook 3 minutes or until done.

Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 egg. Sprinkle each serving with 1 tablespoon cheese.

Skillet Matzo Brei with Cinnamon, Apple, and Raisins

 Fabulous Passover breakfast, from Martha Stewart.

Ingredients:
5 matzos, broken into 2-inch pieces
2 large eggs
1/2 teaspoon salt
1/2 cup granulated sugar
1 Granny Smith apple, peeled and diced
1/2 cup raisins
1/4 teaspoon ground cinnamon
1/2 cup plus 2 tablespoons vegetable oil
Fruit preserves, creme fraiche, honey, or maple syrup, for serving (optional)

Directions:
Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.

Whisk eggs and salt together in a small bowl. Add to matzo. Add sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir until combined.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm with toppings if desired.

Spiced Oatmeal with Dried Apricot and Walnuts

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1/4 cup walnuts
2 cups water
1/2 cup steel-cut oats
12 dried apricots, cut into 1/4 inch pieces
1 1/2 tsp sugar-free pancake syrup
1/2 tsp ground cinnamon
Salt

Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, 8 to 10 minutes. Roughly chop.

While the nuts are toasting, combine water, oats, apricots, syrup, cinnamon, and a pinch of salt in an 8-cup microwave safe bowl. Cover with plastic wrap, vent, and cook at full power for 5 to 7 minutes. Stir, replace plastic wrap, vent, and cook at full power for an additional 5 to 7 minutes, until liquid is mostly absorbed. Sprinkle with nuts and serve.

The oatmeal keeps for up to 5 days in the fridge.