Description:This dish makes a hearty weekend breakfast, but you could also enjoy it for lunch or dinner.
Serving Size:1 stack
Nutritional Facts:Calories: 160.0
Total Fat: 7.0g
Saturated Fat: 2.5g
- Preheat oven to 425 degrees F.
- Place tortillas on baking sheet and bake 3 minutes on each side.
- Meanwhile, place the tomatoes, cumin, cayenne, and salt in a medium nonstick skillet and bring to a boil over medium-high heat. Reduce heat to medium low and cook, covered, 3 minutes or until slightly thickened. Break one egg into a measuring cup. Carefully slide egg onto the tomato mixture. Repeat with the remaining eggs. Simmer gently over medium heat, covered, 2 ½ to 3 minutes or until whites are completely set and yolks just begin to thicken slightly.*
- Place a tortilla on each of four dinner plates. Top with the tomato mixture and eggs. Sprinkle with cheese and cilantro.
4 corn tortillas
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
4 large eggs
1 ounce shredded part-skim mozzarella cheese or reduced-fat feta cheese
1/4 cup chopped cilantro