Chilaquiles, Breakfast of Champions

MacaroniMandy's Note:

This is a great mexican breakfast dish, not for dieters. The tomato sauce you can find in the mexican isle of your local grocery store. It's a yellow can with a duck on it. Enjoy!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 8 corn tortillas (cut into triangles)
• 1.5 (8 ounce) cans spicy tomato sauce (El Pato Sauce)
• 3/4 cup diced onion
• 2 garlic cloves (minced)
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup queso fresco (crumbled)
• 1/2 teaspoon oregano (crushed)
• 1 cup cheddar cheese (shredded)
• green onion (garnish) (optional)
• sour cream (to taste)
• salt and pepper

Directions:

1. Mix eggs in bowl, add salt and pepper to taste.
2. Cut tortillas in triangle sized chips.
3. Heat oil in skillet on medium heat and add corn tortillas in a single layer, cook until crispy and golden, remove and drain on paper towels.
4. Add garlic and chopped onion to skillet. (you may need to add another teaspoon of oil to pan).
5. Brown for a second and return corn chips to skillet.
6. Add eggs covering the corn chips, continuing to cook eggs thoroughly.
7. Add oregano and Pato Sauce and stir, cook for another minute or two and remove from heat.
8. Add cheddar cheese as topping to melt.
9. Sprinkle with queso fresco.
10. Top with chopped green onion for garnish.
11. Serve with sour cream to taste.