- tortillas - 4 pieces
- canola oil - 3 items. spoons
- large eggs - 10 pieces
- coarse salt - 1/2 teaspoonfuls
- ground pepper - 1/4 teaspoons
- grated cheese Monterey Jack - 1 Glass
- For a sauce: a bank of tomatoes with juice - 1 piece
- chopped chili jalapeno - 1 piece
- small bulb - 1 piece
- cloves of garlic - 2 pieces
- canola oil - 1 st. a spoon
- Salt and ground pepper - - To taste
Preheat the oven to 200 degrees. Lubricate the flat cakes on both sides with 2 tablespoons of canola oil, put the flat cakes on a baking sheet. Bake until crisp and brown at the edges, 7 to 10 minutes. In a bowl, beat the eggs with salt and pepper. Heat the remaining tablespoon oil in a large frying pan over medium heat. Cook the eggs, stirring, for 6 to 8 minutes. Prepare the sauce. In a blender, mix the tomatoes with the juice, jalapeno pepper, onion and garlic until the consistency of "mashed potatoes". In a medium saucepan, heat the oil over medium heat. Add the puree, cook, stirring frequently, until the sauce thickens, about 5 minutes. Season with salt and pepper. Lay the flat cakes on plates, lay eggs, sauce and cheese on top. Serve with avocado, sour cream and cilantro.
Servings: 4