ingredients: 3-4 people
  • 2 tbp olive oil
  • 1/2 medium onion, chopped (about a half cup)
  • 2 ripe tomatoes chopped
  • 1 jalapeno pepper chopped
  • 2 tbsp spice chica chimichurri spice
  • 4 corn tortillas or flour
  • salt and pepper
  • 4 fresh eggs
  • 2 Tbsp fresh cilantro or parsley chopped (optional)

Make the sauce: Sauté the onions in a little olive oil in a large skillet on medium heat. Once the onions are translucent, add the chopped tomatoes and their juices. Add chimichurri spice and mix. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

Warm the plates: Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. (optional)

Prepare the tortillas: Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil.One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. optional) you can also place in the microwave.Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

Fry the eggs: Using the same skillet as was used for the tortillas, add a little oil to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

Assemble and serve: To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro or parley if desired. place chopped or sliced fresh avocados.