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Add a photoServings: 6
Ingredients
- 2 c. minced tomatoes
- 1 tsp mashed garlic
- 1 sm arbol chile
- 2 Tbsp. extra virgin olive oil plus
- 4 Tbsp. extra virgin olive oil
- 1/2 x onion sliced Salt to taste
- 1/2 tsp crushed Mexican oregano leaves
- 6 x corn tortillas
- 6 x Large eggs Butter for frying Large eggs
Directions
- Place tomatoes, garlic, and dry red chile in a blender and puree till smooth. Set aside.
- Heat 2 Tbsp. of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 min. Keep mix at a simmer. Have hot plates ready.
- Fry tortillas in remaining 4 Tbsp. of oil in a medium skillet. Drain and place 1 on each plate. Fry Large eggs in butter 1 at a time. Place Large eggs on each tortilla and cover with the sauce.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 173 | |
| Calories from Fat 125 | 72% |
| Total Fat 14.15g | 18% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 158mg | 5% |
| Total Carbs 11.21g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.71g | 1% |
| Protein 1.61g | 3% |
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