Spicy fried eggs on chipotle cream tortillas with salsa ranchero
MAKES 2 SERVINGS
SALSA RANCHERO
2 tomatoes, chopped
1/2 onion, chopped
2 serrano peppers, remove seeds
2 cloves garlic, chopped
1/2 bunch cilantro
2 cups water
3 (6-inch) flour tortillas, each cut into four wedges
1 teaspoon melted butter
2 eggs
1/2 cup heavy cream
1/3 of a canned chipotle chile in adobo
For the Salsa Ranchero: Place tomatoes, onion, serranos, garlic, cilantro and water in a pot, bring to a boil and let simmer for 1 hour. Cool slightly; puree in a blender, season with salt to taste and chill.
Fry tortilla wedges in some vegetable oil in a skillet to crisp them up slightly; set aside.
Heat a nonstick skillet, add the butter and crack in two eggs. Fry until done and set aside.
Meanwhile, in a medium saucepan, heat cream until it comes to a boil and start to boil. Add chipotle and simmer, using a spoon to break up the chile. Add tortilla chips and cook in the cream until slightly softened.
To serve, spoon the tortillas onto a plate, slide the fried eggs on top and spoon some salsa over the eggs.
Adapted from Michael McDonald, one sixtyblue
Nutrition facts per serving: 573 calories, 35 g fat, 18 g saturated fat, 299 mg cholesterol, 52 g carbohydrates, 16 g protein, 449 mg sodium, 5 g fiber
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