Meal Type: Appetizer

Prep Time: 10 min.

Cooking Time: 25 min.

Total Time: 35 min.

Cook Method: Oven

Difficulty: Medium

Cuisine: Californian

     Serving Size: 4 1 2 4 8 16 - Change

Date Added: July 23, 2009

This is a delicious egg dish served on warm tortillas, perfect for brunch or lunch. The tomato sauce may be made days ahead, making it an ideal treat to prepare when entertaining guests.

1. In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until the onion is translucent.

2. Add tomato juice, garlic, chiles, herbs, and salt.

3. Reduce heat to simmer for about 10 minutes. Sauce can be made a day or hours ahead of time and left at this point.

4. Preheat oven to 350 degrees F Warm the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the warm oven.

5. At the same time, warm the extra tortillas you are serving as bread.

6. Poach the eggs, using an egg poacher or a frying pan of hot water with 2 tablespoons vinegar and 1 teaspoon salt added.

7. First break an egg into a cup, then stir the water in the frying pan vigorously in a circular motion.

8. As you stir, slide the egg from the cup into the water.

9. Cover the pan when all eggs have been added. To assemble the dish, place a tortilla on a plate.

10. Top with a circle of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, spoon sauce over, and sprinkle with cheese.

11. Place in the oven until cheese melts. Add the lettuce garnish after the cheese has melted.

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Dietary Notes:

This recipe is high in Vitamin A with 209% of your daily recommended intake per serving. This recipe is high in Vitamin C with 79% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.

Food Allergy Information: