We only use two kinds of oil in our kitchen: Olive Oil and Avocado Oil. They are unique because they are the only two oils that come from the flesh and not the seed. They are very similar insofar as they are both high in anti-oxidants, and have high levels of healthy monounsaturated fats. Avocado oil has the highest smoke point of any oil, which means you can fry food at very high temperatures and thus get food very crisp. High-temperature frying prevents food from retaining the oil as the steam produced prevents the oil from penetrating the food. Avocado oil has almost no flavor so it is ideal for frying food where you don’t want to taste the oil. It is also excellent for the skin and hair!
In this recipe we call for avocado oil, but you can use any kind of neutral flavored oil.
|Author: Laura Kirkley
Traditional Mexican breakfast dish, an easy and comforting start to a lazy Sunday.
6 corn tortillas
1/2 cup, yellow onion – chopped
2 cloves, garlic – minced
2 tablespoons, avocado oil – or other neutral oil such as peanut or canola
1 2/3 cups, canned diced tomatoes (14oz. can)
2 cans, (4oz. each) chopped green chilies – drained
2/3 cup, taco sauce – we like Pace Picante
6 large, eggs
salt and pepper
1 cup, Jack, Cheddar, Colby or Mexican cheese – shredded
1/2 bunch, cilantro – chopped
- In a saute pan, fry tortillas in oil, drain on paper towel and set aside
- In remaining oil saute onion until tender, add garlic and continue to saute for 30 seconds
- Stir in tomatoes, green chilies and taco sauce. Season with salt and pepper to taste.
- Allow to simmer about 10 minutes
- Break eggs into sauce gently, one at a time and cover pan, eggs are done when whites are set.
- Add cheese immediately and serve one egg on each tortilla
- Serve with cilantro