Foto: I Am a Food Blog — Stephanie
Ingredients
- 2 tbsp neutral oil
- 8 small corn tortillas
- 1/4 medium onion (chopped)
- 14.5 oz fire roasted tomatoes (1 can)
- 1/4 cup roasted green chile (or 1 jalapeno, chopped)
- 1/2 cup chicken broth (or vegetable broth, no sodium preferred)
- 1 tsp oregano (Mexican preferred)
- 1/2 tsp ground cumin
- 2 cups refried beans (optional)
- 8 eggs
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp queso fresco (crumbled)
Steps
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Add about 1 tbsp neutral oil to a sauce pan. Add the onions and sauté until soft, but not brown. Add the tomatoes, chiles, chicken stock, oregano, and cumin. Bring to a simmer and reduce until slightly thick, 7-10 minutes. Taste and season with salt.
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Warm up the refried beans, if using.
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Meanwhile, heat 1-2 tbsp of neutral oil in a heavy skillet. When the oil is hot, carefully fry the tortillas until lightly crisp and golden, flipping once, 15-20 seconds per side. Let drain on paper towels or a wire rack.
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Once the tortillas are finished, fry the eggs sunny side up to your preferred doneness in the same pan.
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To assemble: Lay the fried tortillas on a plate, slightly overlapping. Top with salsa and an egg on each tortilla. Top the eggs with a touch more salsa. Serve with refried beans on the side and finish with cilantro and queso fresco and enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| neutral oil | 2 tbsp | - | - |
| corn tortillas | 8 small | - | - |
| onion | 0.25 medium | - | - |
| fire roasted tomatoes | 14.5 oz | Rp 12.000/kg | Rp 17.400 |
| roasted green chile | 0.25 cup | - | - |
| chicken broth | 0.5 cup | - | - |
| oregano | 1 tsp | - | - |
| ground cumin | 0.5 tsp | Rp 70.000/kg | Rp 175 |
| refried beans | 2 cups | - | - |
| eggs | 8 | - | - |
| fresh cilantro | 2 tbsp | - | - |
| queso fresco | 2 tbsp | - | - |
*Estimated market prices, may vary by region
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