This dish is very popular among those who imbibed a bit too much the night before and find themselves paying the consequences the next morning (i.e. good cure for a hangover). It also makes for a great alternative to Sunday morning’s Eggs Benedict.
- 1/2 C. oil
- 4 eggs
- 4 corn tortillas
- 2 tomatoes, boiled or roasted until soft
- 1 pinch oregano
- 1 or 2 Szechwan peppers or chiles de árbol, toasted over a flame
- A few thin slices of onion
- 1/4 tsps. of garlic powder
- Salt to taste
Grind the tomatoes with the oregano, peppers, garlic powder, salt and a little water in a blender until smooth.
Heat the oil in a skillet. Pass the tortillas through the hot oil and then drain them on paper toweling.
Crack the eggs being careful not to break the yolk and fry them two at a time in the oil. Season to taste with salt. (Traditionally the eggs are cooked sunny side up, but you can cook ’em however you like).
Place two tortillas on each plate, place an egg on top of each tortilla.
Heat the sauce and add the onion slices to it.
Pour the sauce over the eggs and serve with well-fried beans.