We upsized this traditional Latin dish to 50 for our own
wedding brunch (way back when) and we still get recipe
requests from our guests after all these years. <g>  We
prepared the dish as a make ahead in chafing dishes and had
plenty of time to mingle.  Bloody Marys and Mimosas are a
natural with this one.
       
HUEVOS RANCHEROS-Serves 6

1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
3 tbsp olive oil
1 tbsp all purpose flour
2 (16 oz) cans tomatoes, drained and chopped
1/2 tsp dried whole oregano
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp freshly ground pepper
1/4 cup white wine
6 eggs
1/2 cup shredded sharp cheddar
1/4 cup sliced ripe olives
1/4 cup chopped green onions

  Saute onion, green pepper and garlic in oil.
  Stir in flour and cook 1 minute.  Add next 7 ingredients;
cook over medium heat 5 minutes. Pour sauce into a 12x8x2
inch baking dish. At this point you can continue or set
into refrigerator awaiting the appointed hour.  Remove from
fridge and a hour before serving time.  Make 6 indentations
in sauce, and break an egg into each.  Sprinkle with
cheese, black olives and green onions.  Just before needed,
bake at 350~ for 15 minutes or until eggs are set. 
Serve immediately. 

 /\/\ichael  =================
   & Ms.     /\/\ | /-\ /\/\ |
 \/\/eslie   =================