Heat the oil in a deep saute pan or skillet over medium heat. Add the chilies, onion, and bell pepper and saute until witled, about 3 minutes.
Add the tomatoes and bring to a boil. (The sauce should be quite runny and fill the pan to a depth of at least an inch. If it is too solid, add a little water.) Salt to taste.
Stir the sauce well and then gently break the eggs into the pan. Cover and allow to cook for 4 minutes or until the egg whites are well set but the yolks are still soft, or to desired doneness.
To serve, put 2 tortillasa on each plate. Gently lift the eggs out of the pan and place one on each tortilla. Spoon the sauce around the eggs.
Originally Submitted
6/24/2010
0 Out of 5 from
0 reviews
You can add this Ox Eyes recipe to your own private DesktopCookbook.
