This very tasty breakfast recipe is adapted from the best magazine I’ve found on cooking with tomatoes, pictured above and published by Better Homes & Gardens.
Mexican Nested Egg Skillet
This recipe takes about 30 minutes to prepare and it’s well worth the time. Mary Jane made this last Sunday with three eggs and I couldn’t finish my serving of two of them. You can serve this over flour or corn tortillas if you wish and it becomes a take on Huevos Rancheros. Mary Jane served it over creamy polenta and it was spectacular!
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped New Mexican green chile
1 clove garlic, minced
4 large tomatoes, chopped
1 small zucchini, halved lengthwise and thinly sliced
1 tablespoon minced cilantro or Italian parsley
1/2 teaspoon salt
Crumbled queso fresco
4 warmed flour or corn tortillas
In a large skillet, heat the oil and when hot, add the onion, chile, and garlic and cook over medium heat for 5 minutes. Add the tomatoes, zucchini, cilantro, and salt, and cook over medium heat for another 5 minutes. One by one, break the eggs into a measuring cup and slip them into the mixture.
Cover and cook over medium-low heat for about 5 minutes or until the egg whites are set and the yolks begin to soften but are not hard. Top with the queso fresco or other soft white cheese and serve either over or with the tortillas of choice.
Yield: 4 servings
Heat Scale: Medium