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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This simple but highly seasoned breakfast, brunch or supper dish became fashionable during the craze for Tex-Mex food that began in the Southwest and California in the 1940s. Our recipe highlights tortillas that are currently available in a variety of flavors, like sun-dried tomato and jalapeño. Ingredients:
3/4 cup bottled salsa |
1 medium plum tomato, chopped |
3 tablespoons chopped fresh cilantro |
4 tablespoons vegetable oil |
4 7- to 9-inch flour or corn tortillas, flavored or plain |
8 large eggs |
1 1/2 cups (packed) hot pepper monterey jack cheese (about 6 ounces) |
Directions:
1. Preheat oven to 350°F. Mix first 3 ingredients in medium saucepan; set sauce aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 1 tortilla and cook until just beginning to brown, about 30 seconds. Using tongs, turn tortilla over and heat 10 seconds. Transfer to large sheet of foil. Repeat with remaining tortillas. Enclose tortillas in foil and place in oven to keep warm.
2. Divide remaining 2 tablespoons oil between 2 medium skillets and heat over medium heat. Break 4 eggs into each skillet; sprinkle with salt and pepper. Cook until just set on bottom, about 2 minutes. Sprinkle with cheese. Cover skillets; cook until eggs are cooked as desired and cheese melts, about 2 minutes. Bring sauce to boil.
3. Divide tortillas among 4 plates. Top each with 2 eggs, then warm sauce.
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