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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A great breakfast dish Ingredients:
1/4 c. cooking oil |
6 corn tortillas |
1/2 c. chopped onion |
1 (16 oz.) can tomatoes, cut up |
2 canned green chili peppers, rinsed, seeded, and chopped |
1/2 tsp. chili powder |
1/8 tsp. garlic powder |
6 eggs |
3/4 c. monterey jack cheese, or american cheese |
Directions:
1. Preheat oven to 300 degrees.
2. In a 10-inch skillet, heat oil. Fry tortillas, one at a time, in oil about 30 seconds per side or until crisp and golden; drain. Wrap in foil and keep warm in a 300 degree oven. In the same skillet cook onion in remaining oil until tender. Add undrained tomatoes, chili peppers, chili powder, garlic powder, and 1/4 teaspoon salt. Simmer 5 to 10 minutes or until lightly thickened. Break 1 egg into a small dish. Carefully slide egg into hot tomato mixture. Repeat with remaining eggs. Season with salt and pepper. Cover; cook over low heat 3 to 5 minutes or to desired doneness. To serve, place eggs and some tomato mixture on warm tortillas. Sprinkle with cheese. Add your own hot sauce on top if desired.
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