2chipotle peppersfrom 4 oz can, chopped (save remaining peppers for future use)
6yellow corn tortillasor white corn tortillas, your preference
4largeeggs
1avocadoripened and sliced into about ¼ inch slices
¼cupfresh cilantro
Instructions
In small bowl, combine tomatoes and peppers. Set aside.
In large skillet, sauté olive oil, onion and garlic until onion is tender.
Add tomato mixture to skillet. Simmer until thickened, about 10 minutes.
Meanwhile, preheat oven to 350°. On large baking pan, bake tortillas for about 2-3 minutes until slightly crispy. (I have also been known to bake them directly on the oven racks!) Remove from baking pan and cool just enough so that you can slice them into ½-inch strips.
In a separate pan, fry eggs to desired doneness (I like them just until overeasy when the yolk is still a little runny).
To plate and serve, layer in this order: ¼ baked tortilla strips, ¼ tomato mixture, egg, ¼ avocado slices and cilantro leaves. Serve and enjoy!
Notes
MAKE AHEAD TIP:You can make the tomato mixture up to a day ahead and use when you are ready to assemble the rest of the recipe ingredients. MONEY SAVING TIP:Choose store brand ingredients like canned tomatoes or corn tortillas to save money--every penny counts!