Cooking anything with egg always reminds me of the three women with the most impact in my life: my mom, my grandma, and my mother-in-law who were experts with egg recipes. My mom and granny loved this. Every time we went out to breakfast at a Mexican restaurant, they always asked for Egg-based foods. This also reminds me of my mother-in-law because it was the first breakfast she made the first time she visited us in the United States. I still remember the smell of tomatoes and chilies roasting on the griddle for the sauce. Delicious! This recipe is how my mother-in-law prepared it on that visit.
- one lb tomatoes
- two chilli
- 1/2 medium onion
- one garlic clove
- Salt and pepper to taste
- 3 tablespoons of vegetable oil
- 6 Corn tortillas
- 6 eggs
1. Roast the tomatoes, chilies, onion, and garlic on a griddle over medium heat, until they start to singe. Remove from heat and transfer to a blender glass. With great care, blend the roasted tomatoes, chilies, onion, and garlic until well ground. Pour the sauce into a small saucepan and season with salt to taste.
2. In a nonstick skillet heat 1 tablespoon of vegetable oil over medium heat. One by one, brown the tortillas in the hot oil for about 30 seconds on both sides, adding more oil when needed.
3. In the same pan, cook one or two eggs to taste (steamed or scrambled) in a drizzle of vegetable oil; season with salt and ground black pepper.
4. To serve, put one of the golden tortillas on a plate. Place one of the eggs on top of the omelet and bathe in the sauce.