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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is more of a casserole rather than traditional enchiladas. Courtesy of Dave Lieberman. Ingredients:
2 tablespoons vegetable oil, plus more for the eggs |
1 medium onion, sliced |
3 -4 garlic cloves, chopped |
1 -2 small jalapeno, minced |
1 teaspoon cumin |
1 teaspoon dried oregano |
1 teaspoon sugar |
salt |
1 (28 ounce) can chopped tomatoes |
9 corn tortillas |
2 cups monterey jack cheese, shredded |
4 -6 large eggs |
Directions:
1. Preheat oven to 350°F.
2. Heat the oil in a large skillet over medium heat.
3. Cook the onions, garlic, jalapeños, cumin, oregano, sugar and some salt until tender, about 5 minutes.
4. Add the tomatoes and simmer until the mixture thickens, about 10 minutes.
5. Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove top.
6. Layer some tomato sauce mixture in the bottom of a medium casserole dish then top with a few tortillas (3-4) and 1/3 of the cheese.
7. Repeat this ending with cheese on top.
8. Take the remaining tortilla, roughly chop it up and scatter over the cheese.
9. Bake until browned and the sauce is bubbling around the edges.
10. Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat.
11. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
12. Cut the casserole into 4-6 servings and top each one with a fried egg and a little salt.
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