Wheat tortilla with tomatoes and egg
Wheat tortilla with tomatoes and egg is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 ready wheat tortillas
- 750 g beef tomato
- 2 medium onions
- 2 fresh medium-spicy chilies
- Juice of 1 lime
- Salt
- pepper (ground)
- 1 bunch fresh coriander
- 150 g medieval Gouda cheese
- 6 Eggs
- 2 tbsp oil (for frying)
Instructions
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1.
Boil tomatoes, peel, core, dice finely and place in a bowl. Peel onions, finely chop and mix with tomatoes. Slice chilies open, remove seeds, wash and finely chop. Add lime juice to the remaining ingredients, stir well and season heavily with salt and pepper. Roughly chop coriander and mix into the sauce. Chill until serving.
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2.
Heat oil in a pan and briefly flip ready wheat tortillas one after another so they soften. Remove and place on a work surface. In the remaining hot oil fry 6 sunny-side-up eggs. Season with salt and pepper. Spread tomato sauce over the tortillas. Sprinkle Gouda cheese. Briefly place the tortillas under the oven broiler until the cheese melts. Arrange 6 tortillas on individual plates, top each with an egg, serve warm, adjust seasoning with pepper.
