“My take on a classic Mexican breakfast. Over the past 15 years it has evolved into a mixture of all the things I like at several different cafes in town.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, saute chopped celery, onion, green pepper,jalapenos(I use seeds and all for extra heat) and garlic.
  2. Add adobo and oregano.
  3. Cook until veggie are tender, about 30 minutes.
  4. Add tomato sauce.
  5. Keep warm.
  6. Spray tortillas with cooking spray and heat in micowave 30 seconds.
  7. In another skillet, melt butter over medium heat.
  8. Cook eggs to over easy (we prefer them this way) or to your liking.
  9. Place two warm tortillas on each plate.
  10. Place two cooked eggs on top.
  11. Ladle sauce over until it covers the tortillas and eggs.
  12. Sprinkle about 1/2 C cheese on top.
  13. Pop under hot broiler until cheese is melted--remove from heat--be careful plates are HOT
  14. Chop tomatoes and add to top of hot cheese.
  15. Garnish with chopped cilantro or parsley or green onions.
  16. Serve with picante or hot sauce.

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