Ingredients
Tomatoe
Small onion
Medium jalapeno pepper, chopped
2 Cloves garlic
1 Teaspoon hot sauce
1 Teaspoon ground cumin
Salt and freshly ground pepper
1 Cup chili
olive oil
2 Large eggs
6-inch corn tortillas , warmed
Crumbled feta cheese
Chopped fresh cilantro
- Prepare the salsa: Chopped the tomato and onion into the bowl. Add the jalapeno , chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside.
Heat corn tortillas in pan. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
Place 1 warm tortilla on each plate. Divide chili among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
Small onion
Medium jalapeno pepper, chopped
2 Cloves garlic
1 Teaspoon hot sauce
1 Teaspoon ground cumin
Salt and freshly ground pepper
1 Cup chili
olive oil
2 Large eggs
6-inch corn tortillas , warmed
Crumbled feta cheese
Chopped fresh cilantro
- Prepare the salsa: Chopped the tomato and onion into the bowl. Add the jalapeno , chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside.
Heat corn tortillas in pan. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
Place 1 warm tortilla on each plate. Divide chili among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
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