The recipe is flexible, sometimes using canned sauce and add some chopped tomatoes and some chopped pickled jalapenos to make the sauce. Sometimes if we have any surplus refried beans, distribute some of the tortillas before filling the eggs and salsa. My mother has been known to add a pinch of sugar, sauce, salsa, if it considers it too sour for his taste.
Ingredients
- Olive oil
- Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
- 4 corn tortillas
- Butter
- 4 fresh eggs
- 2 Tbsp fresh cilantro, chopped (optional)
- 1/2 medium onion, chopped (about a half cup)
- 1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)
- 1/2 6-ounce can diced green Anaheim chiles
Directions
1 Prepare the salsa first to soften the onion with a little olive oil in a frying pan over medium heat. When translucent, add tomatoes and juice, tomatoes are packed in to break up the tomatoes with your fingers you put them in a pan. If using fresh tomatoes, chop, then add. Please note that the fresh tomatoes will take longer to cook canned tomatoes are already cooked before. Add chopped green chilies. Add more pepper to taste, in both powder and chipotle chili, adobo sauce, or regular chili powder cumin. Bring to a boil, reduce heat to low and let simmer for when you're cooking more, stirring occasionally. Reduce the heat when it is boiling for 10 minutes. Season with salt if necessary.
2 Prepare the tortillas. Preheat the oven to a warm welcome to 150 ° F, place the plates in the oven to keep warm. Heat a teaspoon of olive oil in large nonstick skillet over medium-high heat, cover pan with oil. One by one (or more if the pan is large enough) heat tortillas in the pan, a minute or two on each side until they are heated, softened, and pockets of air bubbles inside them. Then remove the battery and hot dishes in the oven to keep warm while grilling the remaining tortillas and eggs.
3 Fried eggs. In the same pan that was used for tortillas, add a little butter in the pan, about two teaspoons to 4 eggs. Heat pan over medium-high heat. Crack 4 eggs into skillet and cook for 3 to 4 minutes for regular egg yolks, firmer eggs.
To serve, spoon a little sauce on a hot plate. Garnish with tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro, if desired.
Serve one or two eggs / tortillas per plate, depending on the amount you want to eat. I am a 2-2 egg omelette myself.
Makes 2-4 servings, depending on your appetite.
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