· 2 medium onions, finely chopped
· 1 T. oil
· 1/4 C. red chile sauce
· 1 T. green chile sauce
· 1 (8 oz.) can tomato sauce
· 1/2 tsp. dried oregano, crumbled
· 3 large tomatoes, peeled, seeded and chopped
· 1 to 2 tsp. chopped fresh cilantro
· 6 corn tortillas
· Oil, as needed
· 6 fried eggs, sunny side up
· 12 slices avocado
Sauté onions in 1 tablespoon oil until transparent. Add red and green chile sauces,
tomato sauce and oregano; bring to a boil. Lower heat and simmer, uncovered, for
15 minutes, stirring occasionally.
Add chopped tomatoes and cilantro. Heat thoroughly and keep warm.
Fry tortillas on both sides in hot oil and dip in sauce, coating both sides. Place on
individual serving dishes and top with a fried egg. Spoon remaining sauce evenly
over eggs and top with avocado slices. Pass extra green chile sauce.
