Huevos Mexicanos
Yield
2 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
peeled, minced |
|
| ⅓ | cup |
olive oil
|
|
| 2 | each |
tomatoes
chopped |
|
| 2 ½ | teaspoons |
red pepper flakes
|
|
| 6 | large |
eggs
|
|
| ½ | cup |
cheddar cheese
grated |
|
| 2 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
peeled, minced |
|
| 79 | ml |
olive oil
|
|
| 2 | each |
tomatoes
chopped |
|
| 13 | ml |
red pepper flakes
|
|
| 6 | large |
eggs
|
|
| 118 | ml |
cheddar cheese
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.
