Thursday, August 25, 2011
We had this in a restaurant in Guatemala (at the Men's Bible study)...it was so good!
The kids needed to be talked into this a lot, but Belle and Derek ended up eating every bite! Julie ate about half of it, but she's still having issues with egg allergies (although the doctor insists she is no longer allergic...she has a rash and eczema today) :(
3 Tablespoons olive oil
5 6-inch corn tortillas
1/2 cup chopped onion
2 cloves garlic, minced
14.5 oz can diced tomatoes, drained
1 or 2 chile peppers from can of chipotle chile peppers in adobo sauce
2 Tablespoons snipped cilantro
1/4 teaspoon ground cumin
1 Tablespoon water
1/2 cup shredded monterey jack cheese or queso fresco
1. Preheat oven to 300 degrees. In a large skillet, heat 2 Tablespoons of the oil over medium0high heat. Dip tortillas, one at a time, into oil just until hot. Drain on papertowels (do not stack), reserving oil in skillet. Keep four of the tortillas warm on a baking sheet in oven. Set aside remaining tortilla.
2. For salsa, add onion and garlic to the skillet; cook over medium heat for 2 to 3 minutes or until tender. Stir in tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Transfer mixture to a blender or food processor. Tear reserved tortilla into pieces; add to blender. Cover; blend or process until mixture forms a coarse puree. Keep warm.
3. In the same skillet, heat the remaining 1 Tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set and edges turn white, add the water. Cover skillet and cook eggs to desired doneness (3 to 4 minutes for soft-set yolks, or 4-5 minutes for firm-set yolks).
4. To serve, place a warm tortilla on each of four serving plates. Top each with two fried eggs. Spoon warm salsa over eggs; sprinkle with cheese. If desired, garnish with green onions.