- 4 Eggs.
- 4 Small corn tortillas.
- 1 Green pepper.
- 1 Red pepper.
- 2 Garlic cloves.
- 1 Red onion.
- 2 Ripe tomatoes.
- 2 Chili peppers, sliced.
- Mild olive oil, 0.4°.
- Salt and black pepper.
- Parsley or cilantro.
- Melting shredded cheese.
- Chicken broth.
Chop onion, garlic and peppers into thin strips.
Chop peeled tomatoes with the help of a Chip-chop Magefesa grinder.
Heat a little olive oil in a Non-stick aluminum Magefesa frypan. Add onion, garlic and peppers. Season with salt and pepper and cook until soft.
Add chopped tomatoes and a bit of chicken broth to pan and continue cooking for a further few minutes until we get a thick sauce.
Arrange corn tortillas on a Mesana Magefesa electric grill. Spoon tomato sauce on each tortilla, then follow with onion and peppers. Sprinkle with grated cheese and place a freshly fried egg on top.
Leave on the grill for a few minutes until cheese begins to melt, being cautious not to burn the tortilla.
Sprinkle with parsley or coriander. Serve with the chili strips to taste.
The recipe is usually served for breakfast or in the late morning in Mexico and many regions in the US.
Variants of this recipe include meat ingredients such as sausage or bacon and use soft-boiled or poached eggs instead of fried eggs.