These were so delicious! I highly recommend you try them!
Recipe found HERE. (Click on the orange word that will lead you to her blog and a printable recipe so you can make them asap)! or you can just copy and print below.
1 small onion, chopped
1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 2 cups large fresh vine-ripened tomatoes, when in season), chopped
1 can green chilies, diced
Chili powder and ground cumin to taste (optional)
6 corn tortillas
6 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)
shredded cheese (optional)
Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional regular chili powder, or even ground cumin, to taste. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.
Prepare the tortillas. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them.
Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro and or cheese if desired.
Serve either one or two eggs/tortillas per plate, depending on how much you want to eat.
Makes 4-6 servings, depending on your appetite.