Red-and-Yellow-Sauced Eggs | Breakfast/Egg (Start The Day Right) Recipes

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Mar

2009

Red-and-Yellow-Sauced Eggs

Written By Administrator

With its use of good quantities of vegetables,

Latin American cooking is a healthful cuisine.

A choice of spiciness levels in salsas and other

ingredients also makes it possible to prepare

Latin American-style dishes to suit almost any

preference for hotness. This dish is especially

handy because all the ingredients but the tortillas –

which need only to be cut – cook quickly in a single

pan. Prepare the dish with fresh, frozen or canned

corn, whatever’s handy or in season. If your taste

buds hanker for the higher heat level of Tex-Mex

foods, simply add a dash of chili powder, ground

cumin or hot pepper sauce.

Red-and-Yellow-Sauced Eggs

Makes 3 Servings

1 jar (16 oz.) chunky-style salsa

1 1/2 cups cooked fresh or thawed frozen corn OR 1 can (15 oz.) whole kernel corn, drained

3 eggs

6 (7-inch) corn tortillas OR 3 (10-inch) flour tortillas

1/2 cup (2 oz.) shredded reduced-fat Monterey Jack or Cheddar cheese or crumbled queso cheese

1. In 10-inch omelet pan or skillet, stir together salsa and corn. Cook over medium heat, stirring occasionally, until mixture bubbles and is hot throughout, about 4 to 5 minutes.

2. With back of spoon, make three indentations in mixture. Break and slip an egg into each indentation. Cover.

3. Cook over medium heat until egg whites are completely set and egg yolks begin to thicken but are not hard, about 4 to 5 minutes.

4. Meanwhile, slice through each tortilla every 1/4 inch to form thin strips. Place strips from either 2 (7-inch) or 1 (10-inch) tortilla/s on each plate.

5. Top tortilla strips on each plate with 1 egg and 1/3 of the salsa/corn mixture. Sprinkle with cheese.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org