Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 2 tablespoon olive oil

  3. 1 can (16 oz) cut tomatoes, cut to smaller pieces

  4. 3 tablespoon canned diced green chili peppers, rinsed

  5. 1 teaspoon chili powder

  6. 1/8 teaspoon garlic powder, or 2 cloves fresh, minced

  7. 4 each 6-inch tortillas

  8. 8 eggs

  9. 3/4 cup shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. : Using a heavy frying pan or cast iron skillet, saute the onion and garlic in olive oil till tender but not soft. Add the tomatoes, chili peppers, garlic and chili powder. Bring back to slow boil, reduce heat and simmer uncovered 5 to 10 minutes or until the sauce has thickened slightly. Meanwhile, place tortillas on a baking sheet and brush lightly with oil. Bake 8 to 10 minutes at 350 degrees or till lightly crisp. One at a time, break an egg into a measuring cup and carefully slide the egg into the simmering tomato sauce. Repeat with remaining eggs. Cover and simmer slowly for 3 to 5 minutes or till the whites have set and the yokes begin to thicken. Place each tortilla on a plate, top with 2 eggs, spoon tomato sauce over top of eggs and sprinkle with cheese. Serve with a hot pepper sauce.


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