Mexican Eggs
photo by MsPia
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 14.79 ml olive oil
- 59.14 ml onion (chopped)
- 59.14 ml green bell pepper (chopped)
- 59.14 ml celery (chopped)
- 1 roma tomato (chopped)
- 1 garlic clove (minced)
- 4.92 ml jalapeno pepper (chopped)
- 2.46 ml oregano
- 1 chicken bouillon cube
- 2.46 ml hot sauce (habanero-picante)
- 118.29 ml tomato sauce
- 78.78 ml water
- 2 eggs
- 4 corn tortillas
directions
- Cook onion,green pepper,celery,jalapeno & garlic in olive oiled skillet. Heat until onion and peppers are soft.
- Add tomato,tomato sauce,water and hot sauce simmer gently about 15 minutes, add more water if the sauce begins to dry out. You don't want the sauce to be thick.
- While sauce is cooking, heat corn tortillas in a small skillet sprayed with cooking spray or olive oil. Heat until just soft, do not fry the tortilla hard, set aside.
- Cook 2 eggs over-easy, set aside.
- Put two corn tortillas on each serving dish, top with 1 fried egg and cover with tomato sauce or put tortilla,sauce and egg on top. (that's the way I like it).
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Reviews
-
Simply delicioso! I used Mexican oregano and flour tortillas since I didn't have corn. I only had the large kind, so I folded it over and only used one tortilla per egg. I also sliced up a tortilla for dipping, as you suggested, since DB love to dip sauces as well. I was worried about this being spicy for a breakfast food, but it was very mild and I'll definitely make this again! Made for my teammate on the Epicurean Queens, ZWT5: Mexico/Tex-Mex.
RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona