This is so simple it hardly needs a recipe. Maybe I wrote this just to prove its worth making. I will work on the proportions, but it doesn’t really need to be that exact.
experience from ordering this
pico de gallo
summer ripe tomatoes (equal to one small per person)
sweet onion (equal to quarter of a small per person)
chile peppers, type and amount per preference
pepper, freshly ground
tortilla, 1 per person
eggs, 2 per person
cheese, grated (cheddar, smoked cheddar, monterey jack, experiment)
Cut tomatoes into 8 wedges, slice into small chunks and add to a small mixing bowl. Chop onion, chile and cilantro, add to the bowl. Add a small amount of olive oil. Add salt and pepper to taste. Mix and set aside.
Heat a nonstick saute pan over medium-high heat. Warm each tortilla for a short time on each side. Place one on each plate (plates could be warmed in the oven, but I don’t think this is necessary). Add a small amount of olive oil and spread with a spatula or paper towel. Break eggs into the pan. When they sizzle, add about a tablespoon of water and cover to steam the tops. Cook for just a short time until tops of the yolks are just pink but still quite runny (if not hot enough the yolks will harden).
Place two eggs on one half of each tortilla. Place one serving portion of pico de gallo on the other half of each tortilla. Grate cheese over the eggs. Garnish with a little cilantro around an edge of the eggs.
In the summer serve with a side of slice peaches and iced coffee.
- Cheese: experiment with both milder and stronger varieties
- seasonal local fruit like strawberries, blueberries, or melon are all summer favorites
- hot sauce is always welcome