Ingredients Jump to Instructions ↓

  1. 2 teaspoons vegetable oil

  2. 3 corn tortillas

  3. 3 extra-large eggs

  4. 1/8 teaspoon pureed canned chipotles in adobo sauce

  5. 1/4 cup Pico de Gallo (page 290)

  6. 1/4 cup grated Cotija cheese or sharp Cheddar cheese (1 ounce)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°F. Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium heat for 30 seconds. Add the tortillas, one at a time, and cook for 30 seconds per side. Remove the tortillas to a very large piece of aluminum foil, wrap them tightly, and place them in the oven to keep hot while you cook the eggs. Heat the remaining 1 teaspoon vegetable oil in the skillet and fry the eggs until just set (sunnyside up or over easy). See page 74. Unwrap the tortillas and arrange them flat on a serving plate. Rub the chipotle purée on the tortillas. Top the tortillas with the eggs. Spoon the pico de gallo over the top and sprinkle with the Cotija. Serve immediately.


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