INGREDIENTS
2
tablespoons olive oil, divided
3
(6-inch) corn tortillas, cut into thin strips
1/4
cup finely chopped onion
1
teaspoon minced garlic
1
jalapeño pepper,* minced
1/2
cup finely chopped green bell pepper
1
medium tomato, diced
1
can (8 ounces) tomato sauce
1
tablespoon chopped cilantro
1/2
teaspoon unsweetened cocoa powder
1/2
teaspoon salt
1/4
teaspoon black pepper
8
eggs
1/4
cup sour cream
1/4
cup guacamole
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Heat medium nonstick skillet over medium heat. Add 1 tablespoon oil and tortilla strips. Cook and stir 5 minutes or until golden and crisp. Remove tortilla strips from pan and drain on paper towels.
- Add remaining 1 tablespoon oil and onion to skillet; cook and stir 2 minutes, or until translucent. Add garlic; cook and stir until fragrant. Mix in peppers, tomato, tomato sauce, cilantro, cocoa, salt and pepper. Simmer for 15 minutes, stirring occasionally. As sauce simmers, fry eggs over easy in a separate skillet.
- Arrange 2 eggs overlapping on each plate. Top each serving with 1/4 cup tomato mixture. Garnish with sour cream, guacamole and tortilla strips.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
Sodium
823 mg
Protein
16 g
Fiber
3 g
Carbohydrate
20 g
Cholesterol
430 mg
Saturated Fat
6 g
Total Fat
22 g
Calories from Fat
59 %
Calories
333
DIETARY EXCHANGE:
Meat
2
Vegetable
1
Starch
1
Fat
3
