JUDY'S HUEVOS MEXICANOS
- 2 Tbsp. chopped onion
- 2 cloves garlic
- 1/2 tsp. ground cumin
- 4 whole cloves
- 1/4 tsp. dried thyme
- 4 Tbsp. water
- 1/2 cup oil
- 1-1/2 cups chopped tomatoes (can use fresh, frozen or canned, drained well)
- 1/2 cup tomato sauce
- 1/4 cup chopped green chiles (add some jalapenos for more heat if desired)
- 1 tsp. salt
- 4 corn tortillas
- 2-4 eggs (I use 3, scrambled, or you can use Eggbeaters)
- 4 Tbsp. refried beans
- 4 Tbsp. diced ham
- Grated cheddar or Jack cheese (optional)
In a blender, puree the first 6 ingredients. Strain. Heat 2 Tbsp. oil in a small saucepan, add the puree and stir for one minute. Add tomato, chiles, tomato sauce and salt and cook for 5 minutes. Heat the remaining oil in a skillet. Fry each tortilla for 30 seconds, turning if necessary. Pour off most the oil, add eggs and fry or scramble until set.
Place a tortilla on a plate. Spread with half the beans and place eggs on top. Cover with the other tortilla, spoon the tomato salsa on top and garnish with ham and cheese. Repeat to make 2 servings.
Note: Double recipe for 4 persons.
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