Huevos
Yield
2 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
diced |
|
| ⅓ | cup |
olive oil
|
|
| 2 | each |
tomatoes
chopped |
|
| 2 ½ | teaspoons |
red pepper flakes
|
|
| 6 | large |
eggs
|
|
| ½ | cup |
cheddar cheese
natural, grated |
|
| 2 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
diced |
|
| 79 | ml |
olive oil
|
|
| 2 | each |
tomatoes
chopped |
|
| 13 | ml |
red pepper flakes
|
|
| 6 | large |
eggs
|
|
| 118 | ml |
cheddar cheese
natural, grated |
|
| 2 | each |
flour tortillas
|
*
|
Directions
In fry pan, combine onions, garlic and oil.
Heat gently for 5 minutes.
Add tomatoes and chili.
Meanwhile, in separate pan, poach eggs.
Heat tortillas by steaming them.
Place tortillas on individual plates and top with poached eggs.
Pour sauce over the top and sprinkle with cheddar cheese.
