Pan fried eggs on flour tortillas with a tomato and jalapeno sauce and chorizo sausage.
Ingredients
- 4 eggs
- 4 Old El Paso flour tortillas
- 2 chorizo sausages casings removed
- 80 g fetta
- 1 tsp parsley *to decorate
- 1/2 tsp salt and pepper
- 3 tbs vegetable oil
- 1/2 cup tomato sauce
- 1/2 cup chilli sauce
- 2 garlic cloves roasted
- 3 jalapeno chillis deseeded roughly chopped stems trimmed
- 400 g canned whole tomatoes
- 1/4 red onion
- 1 pinch fresh coriander
- 1/2 cup chicken stock (liquid)
- 1/2 tsp ground cumin
- 2 pinches brown sugar large
- 1 pinch salt
Method
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Step 1Tomato and jalapeno sauce: Preheat oven to 50C.
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Step 2Add garlic, chillies, tomatoes, red onion, coriander and chicken stock to a blender. Blend together until pureed.
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Step 3Pour mixture through a fine mesh sieve and press through with a spoon or scraper.
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Step 4Heat a saucepan to medium heat, then add the add sauce so it sizzles. Bring to boil then reduce to a simmer.
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Step 5Add cumin, salt and brown sugar, seasoning until flavour is balanced. Cook for 10-15 minutes, stirring frequently, reserve.
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Step 6Heat oil in pan over a medium heat and add the chorizo, cooking for 8-10 minutes and breaking into clumps. Drain on paper towels and place in oven to keep warm.
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Step 7In the same pan, add eggs and cook slowly. Remove from pan, season and reserve in oven to keep warm.
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Step 8In a separate pan, heat to medium and dry fry tortillas for 30 seconds a side until soft.
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Step 9Place the tortilla on a plate and top with egg. Place one quarter of the chorizo over the white of the egg and spoon sauce over the top, leaving the yolks exposed.
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Step 10Crumble feta over the dish and garnish with parsley.
Equipment
- 1 blender
- 1 metal spoon
- 2 saucepan
Recipe Notes
Use soft flour tortillas and tin whole peeled tomatoes.
Recipe Reviews
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