Sunday, June 9, 2013

Ox Eyes


This is a breakfast known as Ox Eyes or "Eggs in Hell."  It's a Tex-Mex dish of eggs cooked in a spicy tomato sauce.  I made mine for two people and served it with refried beans, bacon, cheese, and a crispy tostada.  If it's a little too spicy for breakfast, try it for dinner!

OX EYES
4 eggs
1 15-ounce can tomato sauce
1/2 a small onion, chopped
6 slices bacon, cooked and drained
1-2 jalapenos, seeded and chopped
1 T cilantro, chopped
1 clove garlic, minced
2 tostadas
1 C refried beans, warm
Shredded cheese
Olive oil
Salt & pepper to taste

Drizzle some olive oil in a small skillet.  Cook the onions and jalapenos over medium heat until tender.  Add in the tomato sauce, garlic, and season with salt and pepper.  Carefully crack in the eggs to prevent them from breaking.  Cover and cook 3-4 minutes or until the yolk is at the desired doneness. Remove from heat.

Place the tostadas on plate.  Spoon some beans onto each tostada.  Layer the bacon on the beans.  Spoon out the eggs (two each) and lay them on top of the bacon.  Spoon the tomato sauce over the eggs.  Garnish with the cheese and cilantro.

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