Tex-Mex Chile Eggs recipe is a very tasty dish! I like the idea of all the vegetables, without the addition of cheese. These Tex-Mex Chile Eggs are fabulous and unique – great for a breakfast, brunch or even a quick dinner. Serve with a dish of pink grapefruit, and orange slices for a delicious breakfast that is sure to please your famly.
If possible, look for corn tortillas with 0 Trans fats and low in calories with high fiber content.
This delicious Tex-Mex Chile Egg recipe, comments, and photo was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More great Egg Recipes, Brunch and Breakfast Recipes, and lots of Southwest-Style Recipes.
- 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 tomatoes, diced, with jalapeño chile peppers
- Salt and freshly-ground black pepper
- Red pepper flakes (optional)
- 2 corn tortillas*
- 4 eggs
- Green chile or enchilada sauce
- Cilantro leaves, fresh, roughly chopped
- Sour cream (non-fat or low-fat)
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.
* You may use purchased or homemade corn tortillas, your choice. Learn How To Make Corn Tortillas.
Categories:Brunch & Breakfast Chile Peppers Egg Recipes Southwest Brunch and Breakfast Tex Mex Tomatoes Tortillas
One Response to “Tex-Mex Chile Eggs Recipe”
Karen L. Calanchini
Just made this for breakfast, delicious. Pretty presentation. I had forgotten about this recipe until I ran across it here.