- corn tortillas 1-2 per family member
- can diced tomatos
- can diced green chiles
- 4-5 eggs
- 2 T diced onion
- 1/4 cup chopped green pepper
- 3 T oil
In one pan saute the onion and green pepper in 1 T oil. When onion becomes translucent, add your tomatos and chiles. Bring to a boil, reduce heat to simmer. Use a spoon to make "holes" in the mixture (you will have the tomato juice in the hole, just clear it of the chunky ingredients). Break an egg into each hole. Allow to cook until egg begins to set, then turn egg. It's ok if the eggs get scrambled, but don't scramble right at the beginning or you get a big mess. Simmer until eggs are cooked through.
While eggs are cooking heat the remaining 2T oil in another pan or on a griddle. Fry each tortilla just a little bit on each side.
When eggs are done spoon egg and tomato mixture on top of tortilla and enjoy! We like to top with shredded cheese and serve hot links on the side.