A colorful Mexican breakfast classic: fried corn tortillas topped with tomato-and-pepper salsa and sunny-side-up eggs. Avocado and fresh cilantro complete this hearty brunch dish.
Sauté the onion and garlic in olive oil, then add the pepper. A few minutes later, stir in the grated tomato and red pepper flakes, and cook until thickened.
Fry the corn tortillas in a little oil until lightly browned on both sides.
In a separate pan, cook the eggs sunny-side up, leaving the yolks runny.
Top the fried tortillas with the salsa, then add the eggs. Garnish with avocado and cilantro and serve immediately. Caution: Serve the eggs hot, or they will cool and lose flavor.
Thicken the salsa before adding the eggs; otherwise, the tortillas may get soggy and fall apart. Fry the eggs sunny-side up in a separate pan, then place them on the salsa just before serving. Contains an allergen: egg.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
