Huevos (mexican poached eggs)

Yield: 2 Servings

Measure Ingredient
2 eaches Onions, chopped
2 eaches Cloves garlic, diced
⅓ cup Olive oil
2 eaches Tomatoes, chopped
2½ teaspoon Chili
6 eaches Eggs
½ cup Natural cheddar cheese, grated
2 eaches Tortillas

In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with cheddar cheese. Serves 2. Courtesy of Shareware RECIPE CLIPPER 1⅒

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