2 Serves
69 Mins
Prepare the green and red salsas by roasting the tomatillos, tomatoes, and chili peppers on a baking sheet in the oven until charred, then blend them separately with garlic and salt.
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EgyptianVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
6 mg / 1,250 mgPotassium
18 mg / 4,700 mgSodium
863 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat vegetable oil in a frying pan over medium heat and lightly fry the corn tortillas until warm and pliable, then remove and set aside.
In the same frying pan, fry the eggs to your preferred doneness, seasoning them lightly with salt and pepper.
Place the fried eggs onto the warm tortillas and spoon the green salsa over one egg and the red salsa over the other, serving immediately while hot.
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Greek