Prep: 15 minutes Bake:18-22 minutes @ 350°
*Note- Normally to make muffins, you mix the dry, mix the wet separately, then pour the wet on top of the dry. I make these muffins the exact opposite way, but it works better for me this way and I find that I dirty up less dishes as well. Call it laziness, call it crazy, but it works.
Prep: 20 minutes Cook Time: 4 hours in Crock Pot (high)
*Note: I have never had any Moroccan food unless I made it. We have no Moroccan restaurants or anything like that where I live. This is in no way an “authentic” Moroccan recipe, but it is Moroccan-inspired, and quite tasty.
-Also- you may want to add more or less spices to your taste- Depending on the quality of your spices, if they are freshly ground or pre-packaged, or just the little quirks of nature that make some spices stronger than others!
Classic Huevos Rancheros have eggs poached in a Mexican-style tomato sauce, but mine includes creamy refried beans, warm and crisp tostadas, and a sauce with plenty of veggies (and meat if you are so inclined)
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