 |
Prep Time: 45 Minutes Cook Time: 23 Minutes |
Ready In: 68 Minutes Servings: 4 |
|
Serve with a side of chorizo or bacon and a side of refried pinto beans. Ingredients:
1 tablespoon vegetable oil |
1 medium onion, chopped |
2 garlic cloves, minced |
3/4 cup chopped roasted mild green chili pepper (preferably new mexican or poblano) |
2 cups canned crushed tomatoes |
1 tablespoon white vinegar |
1 -2 teaspoon sugar |
1/2 teaspoon cumin seed, toasted and ground |
1/2 teaspoon salt (or to taste) |
1/3 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
vegetable oil (for panfrying) |
8 corn tortillas |
8 large eggs |
2 tablespoons unsalted butter |
salt |
fresh ground black pepper |
1/2 cup grated monterey jack cheese or 1/2 cup mild cheddar cheese or 1/2 cup asadero cheese |
mexican crema or sour cream |
fresh cilantro stem |
Directions:
1. To make the sauce: warm the oil in a skillet over medium heat; stir in the onion and garlic; cook 2-3 minutes or until limp.
2. Mix in the chile, tomatoes, vinegar, sugar, cumin, and salt; bring to a boil.
3. Decrease heat to a simmer; cover and cook 15 minutes or until thickened but still spoonable.
4. Stir in the cilantro and lime juice shortly before removing from the heat; set aside.
5. Heat about 1/4 inch of oil in a large skillet; dip the tortillas into the oil, 1 or 2 at a time, and cook for a few seconds, until soft and pliable.
6. Drain the tortillas and arrange 2 overlapping on each of 4 plates.
7. Break the eggs, 2 by 2, into cups or small bowls.
8. Pour out of the skillet all but enough oil to generously coat the surface.
9. Warm the skillet again over medium heat for 1-2 minutes.
10. Add 1 to 2 teaspoons of the butter, and when the foam subsides, in a about 1 minute, pour in the eggs and begin to fry them, 2 to 4 at a time, depending on the size of your skillet.
11. Cook for 1 minute, seasoning generously with salt and pepper while the eggs cook.
12. As they cook, use a spatula to scoop up some of the butter to drizzle over the whites.
13. Then turn the heat down to low and continue cooking and drizzling with butter for about 1 minute or until done to your liking.
14. Repeat with remaining eggs, adding more butter to the skillet as necessary.
15. Top each tortilla with a fried egg; sprinkle a couple of tablespoons of the cheese over each serving of eggs and top with equal portions of the sauce.
16. Serve the eggs immediately, with crema and cilantro.
|
|