Roasted Vegetable Rancheros

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 9  ounces  red potatoes, about 8 small quartered
• 2 (4 ounce)  red onions, each cut lengthwise into 8 wedges
• 1  red pepper, each cut into 8 wedges
• 1  orange bell pepper, each cut into 8 wedges
• 1  zucchini, cut into 2-in . chunks
• 1  summer squash, cut into 2-in . chunks
•  nonstick cooking spray
• 1  teaspoon chili powder
• 1  teaspoon salt
• 1  cup salsa
• 4 (8 inch)  flour tortillas
• 5  ounces Canadian bacon, 8 slices
• 4  large eggs

• Garnish

•  chopped cilantro

Directions

1. Heat oven to 400°F Have ready a large rimmed baking sheet and a baking sheet that can hold 4 tortillas without overlapping.
2. Put vegetables in a bowl; coat with nonstick spray. Add chili powder and salt; toss to coat. Spread out on rimmed sheet.
3. Bake 20 minutes, stir and turn vegetables, then bake 20 minutes, or until tender and very lightly browned. Return to bowl; add salsa and toss gently to coat. Cover to keep warm.
4. Coat both sides of tortillas with nonstick spray. Bake on other sheet 5 minutes. Turn over; bake 3 minutes, or until brown and crisp. Top each with 2 overlapping slices bacon; return to oven, turn oven off and remove after 2 minutes.
5. Meanwhile, coat a large nonstick skillet with nonstick spray. Place over medium heat and gently break eggs into skillet. Cover and cook 3 to 4 minutes, just until yolks are set.
6. Place each tortilla on a plate. Top with an egg, then the warm vegetables.