Total Time
35mins
Prep 15 mins
Cook 20 mins

Recipe from a friend living in Mexico.

Ingredients Nutrition

Directions

  1. Cook pepper and onion lightly in butter.
  2. Add tomato pulp and cook 5 minutes before putting over boiling water and stirring steadily as you add cheese and seasonings.
  3. Moisten the egg with the tomato juice and stir in until the Chilaly is thick and velvety.
  4. Serve it hot over cold slices of hard-cooked eggs crowded flat on hot buttered toast.

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