Huevos (mexican poached eggs)
2 Servings
Ingredients
| Quantity | 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 |
Directions
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