One serving
2 eggs
2 corn tortillas
2 Tablespoons salsa (not fresh chopped tomatoes and onions but roasted or jar salsa)
1 Tablespoon oil
Optional garnishes
cilantro, grated cheese, sliced avocado
Heat
a griddle or large non-stick pan and add the oil. When the oil is warm,
place the tortillas without overlapping (or overlapping only
slightly)Heat for about 30 seconds then spoon a tablespoon on salsa on
top of each tortilla. Continue cooking for about a minute or until the
salsa is warm. Break the eggs on top of the salsa topped tortillas and
cook as desired. You can add a tablespoon of water to the pan and cover
the pan to speed the cooking of the eggs. Top with optional garnishes.
Enjoy!
Recipe courtesy of Amy Sherman