0.1 teaspoon puréed chipotles in adobo sauce canned
3 corn tortillas
3 extra large eggs
1 ounce sharp cheddar cheese grated
2 teaspoons vegetable oil
Equipment
frying pan
oven
aluminum foil
Directions
Preheat the oven to 200°F.
Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium heat for 30 seconds.
Add the tortillas, one at a time, and cook for 30 seconds per side.
Remove the tortillas to a very large piece of aluminum foil, wrap them tightly, and place them in the oven to keep hot while you cook the eggs.
Heat the remaining 1 teaspoon vegetable oil in the skillet and fry the eggs until just set (sunnyside up or over easy). See page 7
Unwrap the tortillas and arrange them flat on a serving plate. Rub the chipotle purée on the tortillas. Top the tortillas with the eggs. Spoon the pico de gallo over the top and sprinkle with the Cotija.
Serve immediately.
Silver is also the author of Bubby's Homemade Pies. He lives in New York.
