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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is only one version of this versatile egg dish. It is available on any and every Mexican breakfast menu. I like to use cilantro and serve the eggs with fresh salsa on the side and refried beans. Ingredients:
2 tablespoons vegetable oil |
4 (6 inch) corn tortillas |
1/2 cup onion, chopped |
2 garlic cloves, minced |
1 (28 ounce) can tomatoes, drained, cut up |
1 (4 ounce) can whole green chilies, drained, seeded, chopped |
1 tablespoon cornstarch |
1 tablespoon cold water |
1/2 teaspoon cumin or 1 tablespoon fresh cilantro, chopped |
4 eggs |
3/4 cup cheddar cheese, shredded |
Directions:
1. Heat oven 350°F.
2. Fry tortillas (one at a time) in the oil for about 20 seconds or until heated through but not crisp.
3. Cut tortillas in half and set aside.
4. In the same skillet cook the onion & garlic until tender.
5. Add tomatoes & green chilies.
6. Bring to boil and simmer uncovered for 15 min to blend the flavors.
7. Combine cornstarch, water& cumin (cilantro).
8. Stir into the tomato mixture.
9. Stir until the mixture thickens and bubbles.
10. Pour into an 8-inch baking dish.
11. Stand the tortilla halves around the inside edge of the dish.
12. Make 4 wells in the tomato mixture and break an egg into each well.
13. Bake until the eggs are set but not hard.
14. Sprinkle with cheese and return to the oven for 1 minute or until the cheese has melted.
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