Mexican Eggs
14 ingredients
5 steps
Ingredients
- 1 tablespoon olive oil
- 1/4 cup onion (chopped)
- 1/4 cup green bell pepper (chopped)
- 1/4 cup celery (chopped)
- 1 roma tomato (chopped)
- 1 garlic clove (minced)
- 1 teaspoon jalapeno pepper (chopped)
- 1/2 teaspoon oregano
- 1/2 chicken bouillon cube
- 1/2 teaspoon hot sauce (habanero-picante)
- 1/2 cup tomato sauce
- 1/3 cup water
- 2 eggs
- 4 corn tortillas
Directions
-
1Cook onion,green pepper,celery,jalapeno & garlic in olive oiled skillet. Heat until onion and peppers are soft.
-
2Add tomato,tomato sauce,water and hot sauce simmer gently about 15 minutes, add more water if the sauce begins to dry out. You don't want the sauce to be thick.
-
3While sauce is cooking, heat corn tortillas in a small skillet sprayed with cooking spray or olive oil. Heat until just soft, do not fry the tortilla hard, set aside.
-
4Cook 2 eggs over-easy, set aside.
-
5Put two corn tortillas on each serving dish, top with 1 fried egg and cover with tomato sauce or put tortilla,sauce and egg on top. (that's the way I like it).
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