Makes 4 servings
|2||tablespoons olive oil, divided|
|3||(6-inch) corn tortillas, cut into thin strips|
|1/4||cup finely chopped onion|
|1||teaspoon minced garlic|
|1||jalapeño pepper,* minced|
|1/2||cup finely chopped green bell pepper|
|1||medium tomato, diced|
|1||can (8 ounces) tomato sauce|
|1||tablespoon chopped cilantro|
|1/2||teaspoon unsweetened cocoa powder|
|1/4||teaspoon black pepper|
|1/4||cup sour cream|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Heat medium nonstick skillet over medium heat. Add 1 tablespoon oil and tortilla strips. Cook and stir 5 minutes or until golden and crisp. Remove tortilla strips from pan and drain on paper towels.
- Add remaining 1 tablespoon oil and onion to skillet; cook and stir 2 minutes, or until translucent. Add garlic; cook and stir until fragrant. Mix in peppers, tomato, tomato sauce, cilantro, cocoa, salt and pepper. Simmer for 15 minutes, stirring occasionally. As sauce simmers, fry eggs over easy in a separate skillet.
- Arrange 2 eggs overlapping on each plate. Top each serving with 1/4 cup tomato mixture. Garnish with sour cream, guacamole and tortilla strips.
|Saturated Fat||6 g|
|Total Fat||22 g|
|Calories from Fat||59 %|
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