Ingredients
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1 tablespoon olive oil
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1/4 cup onion (chopped)
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1/4 cup celery (chopped)
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1 teaspoon jalapeno pepper (chopped)
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1/2 teaspoon oregano
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1/2 teaspoon hot sauce (habanero-picante)
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1/2 cup tomato sauce
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1/3 cup water
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2 eggs
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4 corn tortillas
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1 garlic clove (minced)
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1/4 cup green bell pepper (chopped)
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1 roma tomato (chopped)
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1/2 chicken bouillon cube
Instructions
- Cook onion,green pepper,celery,jalapeno & garlic in olive oiled skillet. Heat until onion and peppers are soft.
- Add tomato,tomato sauce,water and hot sauce simmer gently about 15 minutes, add more water if the sauce begins to dry out. You don't want the sauce to be thick.
- While sauce is cooking, heat corn tortillas in a small skillet sprayed with cooking spray or olive oil. Heat until just soft, do not fry the tortilla hard, set aside.
- Cook 2 eggs over-easy, set aside.
- Put two corn tortillas on each serving dish, top with 1 fried egg and cover with tomato sauce or put tortilla,sauce and egg on top. (that's the way I like it).