Recipe from Better Homes and Gardens
A meal-in-itself, this recipe calls for eggs, vegetables, and tortillas. It's versatile enough for breakfast, lunch, or dinner.
Servings: Makes 4 servings.
Total Time: 40 mins
3 tablespoonsolive oil or cooking oilsee savings
5 6-inchcorn tortillassee savings
1/2 cupchopped onion (1 medium)see savings
2 clovesgarlic, mincedsee savings
1 14-1/2-ounce cantomatoes, drained and cut upsee savings
1 or 2chipotle peppers in adobo sauce, chopped or 1/2 of a 4-ounce can diced green chile peppers, drainedsee savings
2 tablespoonssnipped fresh cilantrosee savings
1/4 teaspoonground cuminsee savings
1 tablespoonwatersee savings
1/2 cupshredded Monterey Jack cheese or crumbled queso fresco cheese (2 ounces)see savings
Cilantro or parsley sprigs (optional)see savings
In a 12-inch skillet heat 2 tablespoons of the oil. Dip each tortilla, one at a time, into the oil just until hot. Drain on paper towels (do not stack), reserving oil in skillet. Keep 4 of the tortillas warm on a baking sheet in a 300 degree F oven. Reserve remaining tortilla.
Meanwhile, for salsa, in the oil remaining in the skillet cook onion and garlic for 2 to 3 minutes or until tender. Stir in drained tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Transfer mixture to a blender or food processor. Tear reserved tortilla into pieces and add to blender or food processor. Cover and blend or process until a coarse puree. Keep warm.
In the skillet heat remaining 1 tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set, add water. Cover skillet and cook eggs to desired doneness (3 to 4 minutes for soft-set yolks or 4 to 5 minutes for firm-set yolks).
Place a warm tortilla on each of four dinner plates. Top each with 2 fried eggs. Spoon some of the warm salsa over the eggs. Sprinkle with cheese. If desired, garnish with cilantro sprigs. Makes 4 servings.
Per serving: Calories 413, Total Fat 26 g, Saturated Fat 7 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 3 g, Cholesterol 437 mg, Sodium 397 mg, Carbohydrate 27 g, Total Sugar 3 g, Fiber 3 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 23%, Iron 22%. Exchanges: Vegetable .5, Starch 1.5, Medium-Fat Meat 2, High-Fat Meat .5, Fat 2. Percent Daily Values are based on a 2,000 calorie diet
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