Recipe ingredients
- 6 eggs
- 4 corn tortillas
- 2 avocados
- 2 tomatoes
- 4 tablespoon lime juice
- 4 teaspoon olive oil
- Salt and pepper to taste
- 2 tablespoon butter or margarine
- 2 onions, finely diced
- 1 cup cooked beef, chicken or pork, diced or shredded
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Cilantro
Recipe method
- Break the eggs in a mixing bowl and beat them lightly.
- Cut the tortillas into eighths and add to the eggs. Let sit 15 minutes.
- Cut the avocados in half from tip to stem, and remove the pit.
- Using a paring knife, slice the flesh in each half from tip to stem in 1/2 inch slices without cutting through skin.
- Using a large spoon, scoop the flesh out of the skin in 1 piece.
- Lay cut side down on each plate and fan out the slices.
- Cut the tomatoes into slices and lay slices next to the avocado.
- Drizzle with lime juice and oil. Sprinkle with salt and pepper.
- Heat the butter in a large skillet over medium heat and add the onion, chili powder and cumin.
- Cook, stirring occasionally, 5 minutes. Add meat. Cook just until warmed.
- Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness.
- Arrange a mound of eggs on each plate next to the avocado and tomato. Garnish with some cilantro. Serve immediately.
Other mexican recipes:
Chilaquiles recipe
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