A colorful classic of Mexican breakfast tables, made by topping a fried corn tortilla with a tomato-pepper sauce and a sunny-side-up egg. A hearty brunch recipe finished with avocado and fresh cilantro.
Sauté the onion and garlic in olive oil, add the pepper, then after a few minutes add the grated tomato and red pepper flakes, and cook until it thickens.
Lightly fry the corn tortillas on both sides in a little oil.
In a separate pan, fry the eggs sunny-side up, keeping the yolk runny.
Place the sauce onto the fried tortillas, then place the egg on top; garnish with avocado and cilantro and serve immediately. Note: the egg must be served hot, otherwise it will cool down and lose its flavor.
Important: Reduce the sauce to a thick consistency before adding the egg, otherwise the tortilla will get soggy and fall apart. Cook the egg sunny-side up in a separate pan and place it on top of the sauce at the last moment. Allergen: contains egg.
Lightly frying the tortillas in a little oil before serving adds both flavor and sturdiness; sprinkling grated white cheese on top completes the traditional presentation.
Admin DadaGastro · verified in test kitchenHerkes bayıldı diyor ama bende beklediğim tat çıkmadı.
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