tsp. canola oil
cup finely chopped onion
small garlic clove, minced
tsp. each ground cumin and dried
tbsp. each tomato paste and finely
chopped canned chipotle chilies in adobo
can (14 oz.) diced tomatoes,
small corn tortillas
Salt and pepper
cup crumbled feta cheese
cup coarsely chopped fresh
- HEAT oil in large nonstick skillet set
over medium-high heat. COOK onion
and garlic for 3 to 5 minutes, stirring often, or until softened. STIR in cumin, oregano, salt, tomato
paste and chipotles for 1 minute or until combined. ADD tomatoes with juice;
reduce heat to medium-low and simmer for 2 to 3 minutes or until slightly thickened.
REMOVE skillet from heat and
cover to keep warm.
- BAKE tortillas in single layer on large
baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy.
- For Sunny-Side Up, Over-Easy or
Over-Hard Eggs: HEAT butter in large nonstick
skillet set over medium-high heat until just melted. BREAK eggs and slip into skillet 1 at a time. Immediately
reduce heat to low.
- COOK eggs for about 5 minutes or until whites are
completely set and yolks begin to thicken but are not hard. SERVE as is or flip eggs over
carefully and cook to desired doneness. SPRINKLE eggs lightly with salt and pepper.
- SPOON warm sauce evenly over tortillas on 4 plates. TOP each tortilla with fried egg and
sprinkle with feta and cilantro. Serve immediately with lime wedges.
Tip: Prepare recipe with Queso Fresco instead of the feta cheese
Tip: For heartier appetites, serve tortillas
topped with 2 fried eggs.