Description
A delicious and vibrant dish featuring crispy tortillas topped with runny eggs in a spicy tomato sauce.
Ingredients
- 2 tablespoons olive oil
- 4 corn tortillas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 large eggs
- 1/4 cup fresh cilantro, roughly chopped
- 1 avocado, cut into slices
- 1/2 cup crumbled queso fresco (optional)
- Hot sauce (to taste)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Fry the corn tortillas for about 1-2 minutes on each side until golden crisp, then transfer to a plate lined with paper towels.
- Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the diced tomatoes with their juices, and add the ground cumin, chili powder, sea salt, and black pepper. Stir and let simmer for 5 minutes.
- Create four small indentations in the tomato mixture and crack an egg into each one.
- Cover the skillet and cook for 5-7 minutes until the egg whites are firm and yolks are runny.
- Remove from heat, sprinkle with fresh cilantro, and serve over crispy tortillas. Garnish with avocado slices, queso fresco, and hot sauce.
Notes
- Adjust the cooking time for eggs based on your preferred doneness.
- Feel free to add more spices or toppings according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 200mg