|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, coarsely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Jalapeno chili||1 , seeded and finely chopped|
|Canned tomatoes||16 Ounce (1 Can, 14 To 16 Ounces)|
|6 inch corn tortillas/6 inch flour tortillas||4|
|Sour cream||2 Tablespoon|
|Chopped fresh cilantro||1 Tablespoon|
1. Preheat oven to 350°F. In nonreactive 2-quart saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, garlic, and jalapeno; cook, stirring, until onion is tender, about 5 minutes. Stir in tomatoes with their juice and salt; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat; cover and simmer, stirring, 5 minutes.
2. Wrap tortillas in foil; place in oven until heated through, about 10 minutes.
3. Meanwhile, in 10-inch skillet, melt butter over medium heat. Break 1 egg into small cup. Holding cup close to skillet, slip egg into skillet; repeat with remaining eggs. Reduce heat to low; cook slowly, spooning butter over eggs to baste them and turning eggs to cook on both sides, until egg whites are completely set and egg yolks begin to thicken but are not hard, 3 to 5 minutes.
4. Place tortillas on warm plates. Place 1 fried egg on each tortilla and spoon 2 tablespoons tomato sauce over each. Top with avocado and some sour cream; sprinkle with cilantro. Serve with remaining tomato sauce on the side.
Serving size: Complete recipe
Calories 1510 Calories from Fat 864
% Daily Value*
Total Fat 97 g149.7%
Saturated Fat 40.3 g201.5%
Trans Fat 0 g
Cholesterol 958.3 mg319.4%
Sodium 1575.8 mg65.7%
Total Carbohydrates 128 g42.8%
Dietary Fiber 16.4 g65.6%
Sugars 12 g
Protein 43 g86.8%
Vitamin A 131.4% Vitamin C 115.1%
Calcium 50.6% Iron 77%
*Based on a 2000 Calorie diet