Huevos Rancheros

• 1 (1-pound) package hot ground pork sausage or chorizo
• 2 cups refrigerated prechopped bell pepper-and-onion mix
• 1 (28-oz.) can crushed tomatoes
• 2 (16-oz.) cans pinto beans, drained
• 1 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 10 (6-inch) corn tortillas, divided
• 6 large eggs
• 2 cups (8 oz.) shredded pepper Jack or Monterey Jack cheese
• 1 cup pico de gallo or chunky salsa
• 1/4 cup chopped fresh cilantro
• 2 teaspoons chipotle hot sauce
• Garnish: fresh cilantro sprig

1. Brown sausage in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet. Spoon sausage into a 6-qt. oval-shaped slow cooker. Saute bell pepper mix in drippings over medium-high heat 2 minutes. Stir in tomatoes, beans, cumin, and oregano; spoon over sausage in cooker.
2. Meanwhile, tear 4 tortillas into pieces; stir into bean mixture in cooker. Cover and cook on High 3 hours.
3. Make 6 indentations in top of bean mixture in slow cooker, using back of a spoon. Break eggs, one at a time, into a measuring cup; slip eggs, one at a time, into indentations. Cover and cook on High 20 to 30 minutes or until eggs are desired degree of doneness. Uncover and sprinkle with cheese. Turn off slow cooker; cover and let stand 5 minutes.
4. Meanwhile, preheat oven to 450u0b0. Arrange remaining 6 tortillas on a large baking sheet. Coat both sides with cooking spray. Bake at 450u0b0 for 10 to 11 minutes. Stir together pico de gallo, 1/4 cup cilantro, and hot sauce.
5. Place tortillas on a platter. Top each tortilla with bean mixture, egg, and pico de gallo mixture.

pork sausage, bell pepper, tomatoes, pinto beans, ground cumin, oregano, corn tortillas, eggs, pepper, pico de gallo, fresh cilantro, hot sauce, cilantro sprig

Taken from www.myrecipes.com/recipe/huevos-rancheros-3 (may not work)