Submitted by: Kayleigh
Prep Time: 7 Minutes
Cook Time: 10 Minutes
Today my husband and I celebrated another one of our special 'date' anniversaries. So, I made him this delicious Mexican egg breakfast. We both loved it! I can say this was Hubby & Moi tested! :) Enjoy
Heat 1/2 or 1 teaspoon coconut oil or olive oil in a small skillet Heat over medium high heat. Add the onions and cook for about a minute or two. Then add the tomatoes, chilies, hot sauce (OPTIONAL), cumin, salt and pepper and cook for another few minutes. Set pan aside and cover with foil to keep nice and warm.
Now in another pan (I use my non-stick ceramic pan that is supposed to be Very safe) heat over medium heat. Spray your tortillas with a bit of olive oil (I have a little bottle that I filled with olive oil) on both sides. Heat a few minutes on each side until the tortillas get crispy and sometimes you'll see little air bubbles start to form on the tortillas. Just watch them carefully. You don't want them burned...but you want them crispy. When done, set aside (on a pre-warmed plate would be perfect).
Using the same pan, lightly grease it again (I used coconut oil) and add eggs (one or two at a time whichever works for you and trying not to break the yolks). Then salt and pepper the eggs to taste. Cover with lid or foil and cook until sunny side up or how you like them done.
Now comes the Best part.................
To Serve: Place a tortilla on each plate. Top with an egg (or 2 if you'd wish), tomato mixture, lettuce, shredded or grated cheese and cilantro. I had a bit of avocado in the fridge so my husband had a slice with his, but I didn't. I had a few green olive slices over mine. I just love the Mexican flavors with olives. :)
I hope that you'll enjoy this as much as we did!
You could add a Tablespoon of black beans if you'd like. That would be really good, too, and add some more fiber to the meal