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INGREDIENTS
- 1 tsp. canola oil
- 1/4 cup finely chopped onion
- 1 small garlic clove, minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. salt
- 1 tbsp. tomato paste
- 1 tbsp. roasted, diced green jalapeno chili pepper
- 1 (14 oz.) can diced tomatoes, undrained
- 4 small corn tortillas, 6-inch diameter
- 2 tsp. butter
- 4 large EGGS
- salt and pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup coarsely chopped fresh cilantro
- 4 lime wedges
INSTRUCTIONS
- warmth oil in huge nonstick skillet set over medium-high warmness. cook dinner onion and garlic for 3 to 5 minutes, stirring often, or till softened. STIR in cumin, oregano, salt, tomato paste and jalapeno chili pepper for 1 minute or until blended. add tomatoes with juice; lessen warmth to medium-low and SIMMER for two to three mins or till barely thickened. dispose of skillet from warmness and cover to keep warm.
- BAKE tortillas in single layer on huge baking sheet in preheated four hundredºF oven for 7 to 10 mins or till crispy.
- For Sunny-facet Up, Over-clean or Over-hard Eggs: heat butter in huge nonstick skillet set over medium-excessive warmness till just melted. ruin eggs and slip into skillet 1 at a time. straight away lessen warmth to low.
- cook eggs for approximately 5 minutes or till whites are completely set and yolks start to thicken however aren't hard. function is or flip eggs over cautiously and cook to preferred doneness. SPRINKLE eggs gently with salt and pepper.
- SPOON heat sauce flippantly over tortillas on four plates.
- pinnacle each tortilla with fried egg and sprinkle with feta and cilantro. SERVE without delay with lime wedges.
NOTE
heat topics. If warmness is too high, eggs becomes difficult and rubbery.
Roast fresh jalapenos by setting entire jalapeno peppers on a gently oiled baking sheet and broil for about 10-15 mins, or until skins are thoroughly blackened. turn the peppers over to show the opposite aspect and broil another five-10 mins, or until skins are very well charred.
