 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I found this recipe and embleshed on it to suit my family. I added black olives, jalapenos, avocado. Use corn tortillas and pepper jack cheese. Ingredients:
1 small onion, diced |
1 tablespoon vegetable oil |
1 small green pepper, sliced |
2 garlic cloves, peeled, finely chopped |
1 (16 ounce) jar ortega garden style salsa |
1 (4 ounce) can ortega diced green chilies |
1/2 cup black olives, sliced |
2 tablespoons canned jalapenos, sliced |
1 avocado, cut in chunks |
6 corn tortillas |
1 tablespoon vegetable oil |
12 eggs |
1 cup monterey jack pepper cheese, shredded |
6 tablespoons sour cream |
Directions:
1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add onion, bell pepper and garlic to skillet cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender and onion is slightly golden.
3. Add salsa, chilies, and olives.
4. Bring to a boil.
5. Remove from heat add jalapenos and avocado; keep warm.
6. Fry tortillas in oil just until tender, cover and keep warm.
7. Fry eggs.
8. To assemble place 1 tortilla on warm plate.
9. Top with some sauce, then 2 fried eggs.
10. sprinkle shredded cheese top with tablespoon sour cream.
|
|