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Hints & Tips
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
Brunch and Breakfast Recipes, and lots of
Tex-Mex Chile Eggs
Brunch and Breakfast
Yields: 2 servings
Prep time: 20 min
Cook time: 15 min
onion, chopped, diced
1/2 green bell pepper, chopped
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)
Green chile or enchilada sauce
cilantro leaves, roughly chopped
Non-fat or low-fat sour cream
* You may use purchased corn tortillas. Learn
How To Make Corn Tortillas.
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.