- 2 tablespoons [30 mL] oil
- 1 cup [250 mL] chopped sweet green pepper
- 1/4 cup [60 mL] finely chopped onion
- 1 cup [250 mL] cup chili sauce
- 1 [8-ounce / 250-mL] can or homemade tomato sauce
- 2 tablespoons [30 mL] lemon juice
- 1 teaspoon [5 mL] Worcestershire sauce
- 1/4 teaspoon [1 mL] chili powder
- Vegetable oil
- 6 tortillas
- 2 tablespoons [30 g] butter
- 6 eggs
- 1/4 cup [60 g] grated Old Cheddar cheese
- Sweet green pepper slices [optional]
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- Into a medium-size saucepan, soften together chopped sweet green pepper and onion into hot oil.
- Stir in chili sauce, tomato sauce, lemon juice, Worcestershire sauce and chili powder.
- Bring to a boil; lower heat and simmer, covered, stirring from time to time, for 15 minutes.
- Meanwhile, into a small frypan, preheat 1/2 inch [1.3 cm] vegetable oil until very hot.
- Fry tortillas into hot oil, one at a time, for 15 seconds on each side [tortillas should be soft, not crispy].
- Drain onto paper toweling.
- Arrange tortillas side-by-side onto a shallow preheated serving plate.
- Into a large frypan, melt butter until hot; fry eggs for 3 to 4 minutes, or to taste.
- Pour a little tomato sauce over each tortilla; top with a fried egg.
- Spoon remaining sauce all around eggs.
- Sprinkle with grated Old Cheddar cheese.
- Serve immediately, decorated with sweet green pepper slices if desired.
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