Ingredients
Oil For Brushing And Frying
1 Onion, finely chopped
1 can Chopped Tomatoes (400g Can)
1 Green Chili, Finely Chopped
Chili Powder Or Chili Sauce, To Taste
2 Flour Tortillas
2 Eggs
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ranch seasoning — dips, dressings, roasted vegetables, chicken
Record your recipes and experiments — organized cooking journal
Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Italian pasta organized by shape — which sauce belongs with which pasta
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Heat a drizzle of oil in a frying pan over medium heat. Once oil is hot add the onion and fry the onion for approximately 5 minutes until it is soft. Don't allow it to burn. 2. Add the can of tomatoes (including juice) and the green chili (plus some chili powder or chili sauce for extra heat to your taste) and simmer for approximately 10 minutes until the liquid has mostly absorbed and the sauce is fairly thick. 3. Heat a frying pan over medium heat and brush the tortillas lightly with oil. Add the tortillas into the pan and heat them gently until they are warmed through (approximately 1 minute). They should still be fairly soft. Remove and put aside. 4. In the same pan as the tortillas, heat another drizzle of oil and fry the eggs until hardened to your liking (the whites should be set and the yolks should be cooked to your liking). 5. To serve, place the tortillas on plates, top with the tomato sauce and place the fried eggs on top.