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 Jalapeno chile peppers
Salt and freshly-ground black pepper
Red pepper flakes (optional)
2 corn tortillas*
Green chile or enchilada sauce
Fresh cilantro leaves, roughly chopped
Non-fat or low-fat sour cream
* You may use purchased or homemade corn tortillas, your choice. 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, saute the chopped onions and green peppers in a little olive oil until just soft. Add garlic and saute 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.