2 tablespoons extra-virgin olive oil

1 bunch green onions, thinly sliced (white and light green parts only)

2 cloves garlic, minced

1 jalapeño pepper, finely chopped (optional)

14.5-oz. can diced tomatoes

1 cup chopped fresh kale leaves

1/4 cup fresh cilantro, chopped

2 tablespoons extra-virgin olive oil

Two 6-inch corn tortillas

4 large eggs

Salsa, for garnishing (optional)


1Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions, garlic and jalapeños (if using) and cook, stirring, until softened and fragrant, about 3 minutes. Add the tomatoes, kale and cilantro and bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.

2Meanwhile, in a separate skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with oil. Add the tortillas, one at a time, cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface. Remove from skillet and cover to keep warm. Crack eggs into the same skillet and cook to desired doneness.

3Place each tortilla on a serving plate, topping each with half the sauce and 2 prepared eggs. Garnish with salsa and cilantro, if desired. Serve warm!


0 Reviews

All fields are required to submit a review.