Simple, fast and, characteristic, sharp Mexican ovarian breakfast on a cake with various additives. Cooking time: 15 minutes.
Ingredients (for 1 portion):
1 tbsp. l. Rapse oil
1 Big Tortilya
2 large eggs
1 tbsp. l. water
1/3 cup sauces of salsa (you can more or less, to taste) a few drops of acute sauce
1/2 cup of grated cheese Chedder
Preparation:
Heat the oven to 260 ° C.
Warm up oil in a pan. On medium heat, slightly fry the tortil on both sides, it should be brown, slightly fried, but not crispy. Put on a heat -resistant plate.
Fry the eggs in the same pan so that the lower part is almost ready. Add a tablespoon of water to the pan, cover and cook another 30-40 seconds. Eggs should no longer be transparent, but not yet fully prepared.
Shift the ovary on top to toe.
Carefully lay out the salsa sauce so as not to damage the yolk on top of the eggs.
Add a few drops of acute sauce and sprinkle with grated cheese Cheeder.
Put a plate in the oven, for about 5 minutes. Pull out when the cheese is completely melted and browned.
Bon appetit!