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1 recipe Quick-Cooked Tomato-Chile Sauce
1 dozen eggs
2 cups shredded cheddar cheese
corn tortillas
queso fresco

Quick-Cooked Tomato-Chlle Sauce
1 - 6 lb. 6oz can of whole tomatoes
several green chiles (jalapenoes, serranos, etc)
1 - large while onion (nothing else will do)
3 - garlic gloves
1 T vegetable oil
salt to taste

Drain tomatoes, squeeze each tomato until there is no more juice. Add the tomatoes, onion, garlic, and peppers into the food processor until they are pureed but still retain a bit of texture.

Heat the oil in a large saucepan. When it is hot enough to make a drop sizzle, add all of the pureed sauce in at once. Cook and stir constantly for 5 minutes. The sauce will become thicker and more orange. Season with salt and remove from the heat.

Pour sauce in a 9x14 pyrex baking dish. Make 12 indentations in sauce with a spoon. Carefully drop each egg into an indentation without breaking the yoke.

Bake at 350 for 25 minutes. Add the cheese and cook for 5 minutes more.

Serve over warm tortillas, with avocado, crumbled queso fresco, and chopped cilantro.