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Vegetable oil: as directed Onion, minced: 1 cup Garlic, mashed: 1 clove Tomatoes, canned, Italian style, crushed : 28 oz can Green chiles, canned, drained, seeded, minced: 4-oz can Salt: 1 tsp Sugar, granulated: ½-tsp Black pepper: 1/8-tsp Coriander, ground: 1/8-tsp Tortillas, corn: 12 Eggs: 12 Avocado, ripe, thinly sliced: 1 |
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Sauce: Heat 3 tablespoons oil in a large saucepan. Add onion and garlic and cook over low heat until the onion becomes transparent, about 5 minutes.
Stir-in tomatoes, chiles, salt, sugar and pepper. Bring to a boil, reduce to low and simmer uncovered for 1 hour. Stir occasionally. Stir-in the coriander. Keep the sauce hot. Tortillas: Pour oil into a small, heavy skillet to a deth of 1/8-inch. Heat over medium-high heat and fry the tortillas one at a time about 1 minute on each side, or until they are lightly browned. Add oil as needed. Eggs: Heat 3 tablespoons oil in a 10-12-inch skillet. Carefully break 6 eggs into the hot oil and fry over medium heat until the whites are set, but yolks are still soft. Separate eggs with a spatula and place each egg on a tortilla. Repeat with the remaining eggs, adding oil as needed. Presentation: Arrange six heated plates for serving. Overlap two tortillas on each plate. Spoon a ring of sauce around each egg and garnish with avocado slices. Serve extra sauce on the side.
Accompany with spicy refried beans.
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