Huevos
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A mexican take on huevos, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 medium onion, chopped
- 1/4 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 Tbsp. chopped green olives
- 1 Tbsp. chopped black olives
- 1 Tbsp. oil
- 4 eggs
- 1/2 tsp. turmeric
- 1 tsp. cumin
- salt and pepper to taste
- 4 corn tortillas
- 2 c. oil
- 1 c. shredded Monterey Jack cheese
Method
Saute onion, green pepper, garlic and olives in 1 tablespoon oil in skillet over medium heat.
Combine eggs, turmeric, cumin, salt and pepper in bowl; beat until smooth.
Add to skillet.
Cook until eggs are set, stirring constantly.
Heat tortillas in 2 cups hot oil in skillet for 5 seconds on each side or until softened. Spoon egg mixture onto tortillas; fold to enclose filling.
Place on ovenproof plate.
Top with taco sauce and cheese.
Broil until cheese melts; serve immediately.
Yield:
2 servings.
Rate:
