This Mexican classic is perfect for a weekend brunch or weeknight dinner. Enjoy the crispy tortillas and flavorful eggs in this unique dish!
|1 tsp||Canola oil|
|1/4 cup||Onion, finely chopped|
|1 clove||Garlic, minced|
|1 tsp||Ground cumin|
|1 tsp||Dried oregano|
|1 Tbsp||No-salt-added tomato paste|
|1 Tbsp||Roasted diced green jalapeno pepper|
|1 (14oz) can||Diced tomatoes, undrained|
|4 small||Corn tortillas (6-inch diameter)|
|1/4 cup||Crumbled fat-free feta cheese|
|1/4 cup||Fresh cilantro, coarsely chopped|
|Black pepper to taste|
HEAT oil in large nonstick skillet set over medium-high heat. COOK onion and garlic for 3 to 5 minutes, stirring often, or until softened. STIR in cumin, oregano, salt, tomato paste and jalapeno chili pepper for 1 minute or until combined. ADD tomatoes with juice; REDUCE heat to medium-low and SIMMER for 2 to 3 minutes or until slightly thickened. REMOVE skillet from heat and cover to keep warm.
BAKE tortillas in single layer on large baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy.
For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT oil spray in large nonstick skillet set over medium-high heat. BREAK eggs and slip into skillet 1 at a time. Immediately REDUCE heat to low.
COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or flip eggs over carefully and COOK to desired doneness. SPRINKLE eggs with black pepper to taste.
SPOON warm sauce evenly over tortillas on 4 plates.
TOP each tortilla with fried egg and sprinkle with feta and cilantro. SERVE immediately with lime wedges.
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- Calories: 197.3
- Fat: 8.9g
- Saturated Fat: 1.8g
- Trans Fat: 0g
- Mono Fat: 4.1g
- Poly Fat: 2g
- Cholesterol: 188.5mg
- Sodium: 589.1mg
- Carbohydrate: 17.6g
- Fiber: 2.9g
- Sugars: 5.7g
- Added Sugar: 0g
- Protein: 12g
Grain: 0.5 oz
Vegetable: 0.5 cup
Dairy: 0.25 cup