serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 4 lightly fried wheat tortillas
- 8 fried eggs
- grated queso fresco*, and coriander leaves, to serve
Spicy tomato sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 800 g tomatoes, peeled, chopped
- 2 jalapeño peppers or long green chillies, finely chopped
- 70 g (¼ cup) tomato purée
- ½ cup coriander leaves and stems, finely chopped
Instructions
To make spicy tomato sauce, heat oil in a frying pan over medium heat. Add onion and garlic, and cook for 5 minutes or until softened. Add tomatoes, jalapeños, tomato purée and coriander leaves and stems, and cook, stirring occasionally, for 15 minutes or until thickened. Season with salt and pepper. Makes 1½ cups.
To serve, top each tortilla with 2 fried eggs, spicy tomato sauce, grated queso fresco and coriander leaves.
Note
Queso fresco is a soft, mild cheese made from cow’s milk. Substitute mozzarella.
As seen in Feast Magazine, Issue 14, pg80.
Photography by Derek Swalwell
As seen in Feast Magazine, Issue 14, pg80.
Photography by Derek Swalwell
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
