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.
Total Time: 40 mins
see savings3 tablespoonsolive oil or cooking oil
see savings5 6 inchescorn tortillas
see savings1/2 cupchopped onion (1 medium)
see savings2cloves garlic, minced
see savings1 14 1/2 ounce cantomatoes, drained and cut up
see savings1 - 2chipotle peppers in adobo sauce, chopped or 1/2 of a 4-ounce can diced green chile peppers, drained
see savings2 tablespoonssnipped fresh cilantro
see savings1/4 teaspoonground cumin
see savings1 tablespoonwater
see savings1/2 cupshredded Monterey Jack cheese or crumbled queso fresco cheese (2 ounces)
see savingsCilantro 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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