A meal-in-itself, this recipe calls for eggs, vegetables, and tortillas. It's versatile enough for breakfast, lunch, or dinner.
Recipe from Better Homes and Gardens
3 tablespoons olive oil or cooking oil
5 6 inches corn tortillas
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 14 1/2 ounce can tomatoes, drained and cut up
1 - 2 chipotle peppers in adobo sauce, chopped or 1/2 of a 4-ounce can diced green chile peppers, drained
2 tablespoons snipped fresh cilantro
1/4 teaspoon ground cumin
1 tablespoon water
1/2 cup shredded Monterey Jack cheese or crumbled queso fresco cheese (2 ounces)
Cilantro or parsley sprigs (optional)
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: cal. (kcal) 413, Fat, total (g) 26, chol. (mg) 437, sat. fat (g) 7, carb. (g) 27, Monosaturated fat (g) 13, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 3, pro. (g) 20, vit. A (RE) 0, vit. A (IU) 1506.3, vit. C (mg) 17.12, Thiamin (mg) 0.46, Riboflavin (mg) 0.8, Niacin (mg) 3.16, Pyridoxine (Vit. B6) (mg) 0.39, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 1.16, sodium (mg) 397, Potassium (mg) 483, calcium (mg) 232.23, iron (mg) 3.96, Vegetables () 0.5, Starch () 1.5, Medium-Fat Meat () 2, High-Fat Meat () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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