2 canned tomatoes fresh chopped canned ( or from a can of San Marzano tomatoes)
2 servings chipotle sauce minced
2 cups rice white cooked
6 corn tortillas warmed
2 extra large eggs
Equipment
frying pan
Directions
Heat the tortillas on the griddle or in whatever way you like to heat tortillas.
In a sauté pan over medium heat, combine the rice,soup, tomatoes, and jalapeño peppers.
Mush it all up together.
Meanwhile, cook the eggs sunny-side up.
To serve, put 1 handful of arugula in the bottom of two plates.
Put the tortillas side by side on top of the arugula, and the rice-beans mixture on top of the tortillas, dividing it evenly.
Carefully slide the sunnies on top of that, and serve.
Taste
Book, using the USDA Nutrition Database
From Eat Me by Kenny Shopshin Copyright (c) 2008 by Kenny Shopshin Published by Knopf. Kenny Shopsin is a self-taught chef who has developed his own inimitable style: He colors outside of the lines and then uses the crayons in his pancakes. He lives in Greenwich Village.Carolynn Carreño is a James Beard Award–winning journalist and the coauthor of 100 Ways to Be Pasta, Once Upon a Tart, and A Twist of the Wrist. She lives in Los Angeles and New York.
