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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1/2 med -size onion, minced
- 3/4 c. Tomato juice, Or possibly 1/2 c. tomato sauce thinned with 2 Tbsp water
- 1 sm Clove garlic, chopped
- 3 whl chiles, parched, peeled and minced, Or possibly 4 ounce Canned whole green chiles, minced
- 3/4 tsp Grnd cumin
- 1/4 tsp Grnd Mexican oregano
- 1/2 tsp Salt
- 4 x Corn tortillas
- 4 x To 8 Large eggs
- 2 x Avocados, peeled and thinly sliced lengthwise
- 1/2 c. Grated Monterey Jack or possibly Cheddar cheese
- 4 x Lettuce leaves, coarsely minced
Direcciones
- ...Serve fresh fruit, hot wheat-flour tortillas, sweet butter, honey and coffee for a great brunch.
- 1. In a medium-size saucepan, heat the oil, add in the minced onion, and fry over medium heat till the onion is translucent/soft. Add in tomato juice, garlic, chiles, herbs, and salt. Reduce heat to simmer for about 10 min. Sauce can be made a day or possibly hrs ahead of time and left at this point.
- 2. Preheat oven to 350 degrees F. Hot the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the hot oven. At the same time, hot the extra tortillas you are serving as bread.
- 3. Poach the Large eggs, using an egg poacher or possibly a frying pan of warm water with 2 Tbsp. vinegar and 1 tsp. salt added. First break an egg into a c., then stir the water in the frying pan vigorously in a circular motion.
- As you stir, slide the egg from the c. into the water. Cover the pan when all Large eggs have been added.
- 4. To assemble the dish, place a tortilla on a plate. Top with a circle of avocado slices, then arrange a liquid removed poached egg (or possibly 2 Large eggs) on top, spoon sauce over, and sprinkle with cheese. Place in the oven till cheese melts. Add in the lettuce garnish after the cheese has melted.
- Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce leaves and serve the Large eggs topped with sauce in the lettuce leaves.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 170 | 64% |
| Total Fat 19.13g | 24% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 535mg | 22% |
| Potassium 596mg | 17% |
| Total Carbs 18.22g | 5% |
| Dietary Fiber 6.8g | 23% |
| Sugars 2.32g | 2% |
| Protein 7.87g | 13% |
