The recipe is flexible, sometimes we use canned salsa and
just add a few more chopped tomatoes and some chopped pickled jalapenos
to make the sauce. Sometimes if we have some leftover refried beans,
we'll spread some on the tortillas before topping them with the eggs and
salsa. My mother has been known to add a pinch of sugar to the salsa
sauce if she feels it's too acidic for her taste.
- Olive oil
- 1/2 medium onion, chopped (about a half cup)
- 1 15-ounce can whole tomatoes, preferably fire-roasted, if you can
get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)
- 1/2 6-ounce can diced green Anaheim chiles
- Chipotle chili powder, adobo sauce, or ground cumin to taste
- 4 corn tortillas
- 4 fresh eggs
- 2 Tbsp fresh cilantro, chopped (optional)
1 Make the sauce first by softening the onions in a little
olive oil in a large skillet on medium heat. Once translucent, add the
tomatoes and the juice the tomatoes are packed in. Break up the
tomatoes with your fingers as you put them in the pan. If you are using
fresh tomatoes, chop them first, then add. Note that fresh tomatoes
will take longer to cook as canned tomatoes are already cooked to begin
with. Add chopped green chilies. Add additional chili to taste,
either chipotle chili powder, adobo sauce, regular chili powder, or even
ground cumin. Bring to a simmer, reduce heat to low, and let simmer
while you do the rest of the cooking, stirring occasionally. Reduce to
warm after it has been simmering for 10 minutes. Add salt to taste if
2 Prepare the tortillas. Heat the oven to a warm 150°F, place
serving plates in the oven to keep warm. Heat a teaspoon of olive oil
in a large non-stick skillet on medium high, coating the pan with the
oil. One by one (or more if your pan is big enough) heat the tortillas
in the pan, a minute or two on each side, until they are heated through,
softened, and pockets of air bubble up inside of them. Then remove
them and stack them on one of the warming plates in the oven to keep
warm while you continue cooking the rest of the tortillas and the eggs.
3 Fry the eggs. Using the same skillet as was used for the
tortillas, add a little butter to the pan, about two teaspoons for 4
eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet
and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
To serve, spoon a little of the sauce onto a warmed plate. Top with a
tortilla, then a fried egg. Top with more sauce, sprinkle with
cilantro if desired.
Serve either one or two eggs/tortillas per plate, depending on how much
you want to eat. I'm a 2-egg 2 tortilla person myself.
Makes 2-4 servings, depending on your appetite.