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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven 350°F. | 2. Fry tortillas (one at a time) in the oil for about 20 seconds or until heated through but not crisp. | 3. Cut tortillas in half and set aside. | 4. In the same skillet cook the onion & garlic until tender. | 5. Add tomatoes & green chilies. | 6. Bring to boil and simmer uncovered for 15 min to blend the flavors. | 7. Combine cornstarch, water& cumin (cilantro). | 8. Stir into the tomato mixture. | 9. Stir until the mixture thickens and bubbles. | 10. Pour into an 8-inch baking dish. | 11. Stand the tortilla halves around the inside edge of the dish. | 12. Make 4 wells in the tomato mixture and break an egg into each well. | 13. Bake until the eggs are set but not hard. | 14. Sprinkle with cheese and return to the oven for 1 minute or until the cheese has melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
corn tortilla	4			-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	1	can	drained cut	62.068999999999996	13.7631	3.2384	0.5397
green chilies	1	can	drained seeded chopped	97.1514	24.0	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
cold water	1	tablespoon		0.0	0.0	0.0	0.0
cumin	1/2	teaspoon	chopped	3.9375	0.4645	0.187	0.2338
egg	4			286.0	1.44	25.12	19.02
cheddar cheese	3/4	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.