| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive Oil |
| 8 |
|
Eggs |
| 2 |
tb |
Water |
| 1 |
ts |
Black pepper, ground |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Jack or Cheddar cheese-grated |
| 2 |
tb |
Cilantro, chopped |
| 1 |
|
Onion, chopped |
| 2 |
tb |
Cumin, ground (preferably toasted first) |
| 4 |
|
Garlic cloves, minced |
| 5 |
|
Green onions with tops, chopped |
| 1 |
|
Handful Chiles, fresh and rehydrated, sliced into strips |
| 1 |
ts |
Habanero Sauce, I use my own in the style of Melinda |
| 1 |
|
Tomatoes, sliced in rounds (up to 2) |
INSTRUCTIONS
Heat the oil in the skillet on a medium burner while you mix everything
except the tomato slices in a bowl. Pour the mixture in the skillet and lay
the tomato slices on top. Cover with a loose lid and cook until it hardens
about halfway up from the bottom. Perhaps 10 minutes- I don't measure time,
either. You can stick a spatula down the side of the pan to see if it is
starting to overcook near the bottom. Remove the lid and stick it under the
oven broiler about 4-5 inches away and broil until golden brown on top.
Serve with toast and more hot sauce.
Posted to CHILE-HEADS DIGEST V3 #339 by tedm@aeon.com (Ted Moorman) on May
29, 1997
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