A classic made healthy
4 organic corn tortillas
1 pound ripe tomatoes, coarsely chopped
2 serrano peppers, chopped
1 large clove garlic, peeled and smashed
1/2 small onion, chopped
1 1/2 Tbsp canola oil
salt, to taste
fresh ground black pepper, to taste
4 large eggs
chopped cilantro for garnish
Queso fresco if you like
1. Preheat oven to 350°F, place corn tortillas wrapped in foil in oven for 10-15 minutes to warm through
2. Place the tomatoes, chili peppers, garlic, onion in a blender. Blend but retain some texture
3. Heat 1 Tbsp oil in a large heavy non stick pan on high heat. Add the tomato mixture and cook, stirring frequently for 10-15 minutes. The sauce will darken, thicken and start to stick just a little bit when it is ready. Season to taste with salt and pepper.
4. Warm your plates in the oven, fry your eggs in a non-stick skillet (less oil required). Cook them sunny-side up , until the whites are solid and the yolks are set but still runny. Season with salt and pepper, remove from heat. Place 2 warmed tortillas on each plate, top with fried eggs. Spoon your salsa over the whites and the tortillas and garnish with cilantro (and queso fresco if you like) and serve.
High protein, gluten free, low calorie meal. delicious.