Ingredients:
- olive oil
- 1/2 cup finely chopped onion
- 1 10 ounce can of Rotel or Hatch - chilies and tomato
- 4 flour tortillas
- butter
- 4 eggs
- additional seasoning to taste
- Hatch chilies
- cilantro
- chili powder
- cumin
- Jalapeno peppers
Directions:
- Saute the onion in olive oil in a skillet on medium heat. When translucent, add the Rotel contents including the juice. Add chilies and peppers and other seasoning to taste. Reduce to low heat.
- Heat a warming tray or the oven to 150 degrees. In a non-stick skillet, add olive oil then heat each tortilla a minute or two on each side, then move to the warming tray or oven to keep warm.
- Add butter to the same skillet used to prepare the tortillas and fry the eggs to taste - soft or firm yolk is ok.
- Spoon a little of the sauce onto a plate. Top with a tortilla then an egg. Add more sauce, another tortilla and another egg. Top with more sauce. Repeat for the second serving.
Serves 2 - very filling. Add a side of turkey bacon or beef bacon if desired.
