Ingredients
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1 dried chipotle chile (or 1 canned)
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1 lb tomatillo, husked (about 6)
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2 medium tomatoes, stemmed
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1 teaspoon vegetable oil
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1 teaspoon dried oregano
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1 teaspoon dried marjoram
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1 tablespoon lime juice
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salt and pepper, to taste
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2 tablespoons cilantro
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8 corn tortillas (6 inches)
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1/2 lb monterey jack cheese, shredded
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8 eggs
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1/2 cup onion, white, finely diced
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1 jalapeno pepper, stemmed and seeded
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Instructions
- Preheat oven to 450 degrees.
- Place chipotle pepper and jalapeno pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain. If you want a milder salsa, seed peppers.
- Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes and remove without turning off oven.
- Transfer to a blender and add drained peppers (you might want to start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.
- Place tortillas on a large baking sheet and spread evenly with cheese. Bake about 3 minutes.
- Meanwhile, cook eggs to taste (scrambled, fried or poached).
- Place an egg on each tortilla, and top with a generous tablespoon of sauce, onions, parmesan cheese and cilantro if desired.