Follow these steps for perfect results
onion
diced
vegetable oil
green pepper
sliced
garlic cloves
peeled, finely chopped
ortega garden style salsa
ortega diced green chilies
black olives
sliced
canned jalapenos
sliced
avocado
cut in chunks
corn tortillas
vegetable oil
eggs
monterey jack pepper cheese
shredded
sour cream
Dice the onion.
Slice the green pepper.
Finely chop the garlic.
Cut the avocado into chunks.
Slice the black olives.
Slice the canned jalapenos.
Heat vegetable oil in a large skillet over medium-high heat.
Add onion, bell pepper, and garlic to the skillet.
Cook, stirring occasionally, for 3-4 minutes, until vegetables are tender and onion is slightly golden.
Add salsa, chilies, and olives.
Bring to a boil.
Remove from heat.
Add jalapenos and avocado.
Keep warm.
Fry tortillas in oil just until tender.
Cover and keep warm.
Fry eggs to your desired doneness.
Place one tortilla on a warm plate.
Top with some sauce.
Add 2 fried eggs.
Sprinkle with shredded cheese.
Top with a tablespoon of sour cream.
Serve immediately.
Expert advice for the best results
Add a pinch of cumin or chili powder to the salsa for extra flavor.
Use a good quality salsa for the best taste.
Top with fresh cilantro for added freshness.
Everything you need to know before you start
10 minutes
The salsa can be made ahead of time.
Serve on a warm plate, garnished with fresh cilantro.
Serve with refried beans and rice.
Garnish with fresh cilantro and a lime wedge.
Pairs well with the spicy flavors.
Cool and refreshing.
Discover the story behind this recipe
A traditional Mexican breakfast dish, often eaten on farms or in rural areas.
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