Ingredients
- 2 cups chopped tomatoes
- 1 teaspoon mashed garlic
- 1 small arbol chile
- 2 tablespoons olive oil, plus 4 tablespoons
- 1/2 onion, sliced
- Salt
- 1/2 teaspoon crushed Mexican oregano leaves
- 6 corn tortillas
- 6 eggs
- Butter, for frying eggs
Directions
Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.
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