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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My take on a classic Mexican breakfast. Over the past 15 years it has evolved into a mixture of all the things I like at several different cafes in town. Ingredients:
8 large eggs |
8 corn tortillas |
2 cups monterey jack and cheddar cheese blend |
4 roma tomatoes |
1/2 large onion |
1/2 green pepper |
3 garlic cloves, chopped |
2 tablespoons olive oil |
2 jalapenos |
2 stalks celery |
2 (6 ounce) cans tomato sauce |
1 teaspoon adobo seasoning |
2 teaspoons mexican oregano |
1 teaspoon salt |
Directions:
1. In a large skillet, saute chopped celery, onion, green pepper,jalapenos(I use seeds and all for extra heat) and garlic.
2. Add adobo and oregano.
3. Cook until veggie are tender, about 30 minutes.
4. Add tomato sauce.
5. Keep warm.
6. Spray tortillas with cooking spray and heat in micowave 30 seconds.
7. In another skillet, melt butter over medium heat.
8. Cook eggs to over easy (we prefer them this way) or to your liking.
9. Place two warm tortillas on each plate.
10. Place two cooked eggs on top.
11. Ladle sauce over until it covers the tortillas and eggs.
12. Sprinkle about 1/2 C cheese on top.
13. Pop under hot broiler until cheese is melted-remove from heat-be careful plates are HOT
14. Chop tomatoes and add to top of hot cheese.
15. Garnish with chopped cilantro or parsley or green onions.
16. Serve with picante or hot sauce.
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