| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
|
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 1 |
|
Poblano chili; chopped |
| 2 |
tb |
Bacon drippings |
| 2 |
|
Fresh tomatoes; chopped, or |
|
|
Canned tomatoes |
| 1 |
sm |
Hot green chile; chopped |
|
|
Salt and pepper; to taste |
|
|
Chili powder; to taste |
|
|
Hot pepper sauce; to taste |
|
|
Worcestershire sauce; to taste |
| 6 |
|
Eggs |
| 6 |
|
Tortillas |
|
|
Grated cheese; (optional) |
INSTRUCTIONS
Saute onion and pepper in bacon drippings. Add tomatoes with some juice (a
small amount of water may need to be added with fresh tomatoes). Add chile
and seasonings to taste and simmer slowly, at least 20 minutes until sauce
is moderately thick.
Prepare eggs as desired.
Heat tortillas on a hot dry griddle or hold over a gas burner. If you
prefer tortillas crisp and crunchy, fry in shortening, taking care not to
brown.
Place 1 egg on each tortilla. Pour over 1 tablespoon sauce. Serve
immediately. Top with grated cheese, if desired.
Yield: 6 servings
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A08 BREAKFAST
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #818 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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