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This
delicious Tex-Mex Chile Egg recipe and photo was shared with my by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA.
This is a very tasty dish. I like the idea of all the vegetables, without the
addition of cheese. Look for corn tortillas with 0 Trans fats and low in calories
with high fiber content. Serve with a dish of pink grapefruit, and orange
slices.
More great
Egg Recipes,
Brunch and
Breakfast Recipes,
and lots of
Southwest-Style Recipes.
Tex-Mex Chile Eggs
Recipe Type:
Eggs,
Tomatoes,
Chile
Peppers,
Corn Tortillas,
Brunch and Breakfast
Yields: 2
servings
Prep time: 20 min
Cook time: 15 min
Ingredients:
1/2 medium-size onion, chopped
1/2 green bell pepper, chopped
4 cloves garlic, diced
4 canned, whole green
chile peppers, chopped (I use Ortega)
1 can of diced tomatoes with Jalapeño chiles
Salt and freshly-ground black pepper
Red pepper flakes (optional)
2
corn tortillas*
4 eggs
Green chile or enchilada sauce
Fresh
cilantro leaves, roughly chopped
Non-fat or low-fat sour cream
* You may
use purchased corn tortillas. Learn
How To Make Corn Tortillas.
Preparation:
Preheat oven to 375 degrees F.
Cover a baking sheet with non-stick aluminum foil.
In a non-stick
frying pan over medium-high heat, sauté the chopped onions and green peppers in a little olive oil
until just soft. Add garlic and sauté until fragrant. Add the green chilies and tomatoes, stirring to combine.
Add salt and pepper to taste, If you want, add some red pepper
flakes. Reduce heat to low and let simmer to combine flavors and thicken sauce.
Either spray
or brush vegetable oil on both sides of the corn
tortillas. Place the tortillas on the prepared baking sheet and place in the oven for just a few minutes, until they soften
and become heated through.
In a large frying pan
over medium heat,
fry the eggs (however you prefer or like them).
To serve, place one
heated tortilla on each plate, top each tortilla with some tomato sauce, place eggs carefully over
the sauce, and top with the some green chile sauce. Sprinkle chopped cilantro leaves over the top
of each serving, and then add a dollop of sour cream.
Serve with a dish of pink grapefruit, and orange
slices.
Makes 2 servings.
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