This classic dish brings the bold flavors of Mexico right to your breakfast table, with its perfectly fried eggs nestled on warm corn tortillas, topped with a zesty, spicy tomato sauce.
Ingredients
Scale:
4 Corn tortillas
4 cups Fresh tomatoes, chopped
1 small Onion, diced
2 cloves Garlic, minced
1 Jalapeño or serrano pepper, finely chopped (adjust for heat)
1 teaspoon Cumin
Salt to taste
Black pepper to taste
4 Eggs
Fresh cilantro for garnish
1 Avocado, sliced
Instructions
Start by making the spicy tomato sauce. In a skillet over medium heat, add a splash of oil and sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and chopped jalapeño, cooking for an additional 1-2 minutes until fragrant.
Stir in the chopped tomatoes, cumin, salt, and black pepper. Allow the mixture to simmer for about 10-15 minutes, until it thickens, stirring occasionally. Adjust seasoning to taste.
While the sauce is simmering, prepare the eggs. In a separate skillet, heat oil over medium heat and crack in the eggs, cooking to your desired doneness (sunny side up is classic) for about 3-4 minutes.
Warm the corn tortillas in a dry skillet or microwave until pliable. This ensures they remain soft and easy to fold.
To assemble, place a warm tortilla on a plate, top with a generous scoop of the spicy tomato sauce, and add a fried egg on top. Finish with slices of avocado and a sprinkle of fresh cilantro.
