Ingredients for Mexican Eggs
- Olive Oil
- 1/2 cup chopped onion
- Green Bell Pepper
- Celery
- Roma Tomato
- Garlic Clove
- Jalapeno Pepper
- Oregano
- Chicken Bouillon Cube
- Hot Sauce
- Tomato Sauce
- Water
- 2 eggs
- Corn Tortillas
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How to Make Mexican Eggs
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Sauté 1/2 cup chopped onion and 1/2 cup chopped bell pepper until softened, about 5 minutes.
- Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (optional) to the skillet and cook for 1 minute, stirring constantly.
- Pour in 1 (14.5 ounce) can of diced tomatoes, undrained, and 1/2 cup chicken broth. Bring to a simmer.
- Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- While the sauce simmers, fry 2 eggs to your liking. (For runny yolks, cook for 2-3 minutes; for fully cooked, cook for longer.)
- Warm 2 corn tortillas and 2 flour tortillas.
- Place a corn tortilla on a plate, top with the fried egg(s), and generously spoon the sauce over the egg and tortilla.
- Serve immediately with the warm flour tortillas for dipping into the leftover sauce.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
24g
Fat
13g
Carbs
10g
