YOUTUBE LINK HERE:
Instructions in English below:
Huevos (2 por persona)
Medio manojo de cilantro
Media cebolla blanca
1 -2 Chile Serrano
1 Cucharada Consomé de Pollo
1 Cucharadita de Sal
Tortillas de Maíz (1 por cada huevo)
Eggs (2 per person)
Half bunch of Cilantro
Half 1 Onion
1 Serrano Pepper
1 Tbsp Chicken Bouillon Granulates
1 Tsp Salt
Corn Tortillas (1 per egg) -optional
Chop the onion, Chile Serrano, tomatoes, and the cilantro into small portions.
Place oil on the pan and wait for it to get hot. Put the onion in the pan and stir, then add the Chile Serrano peppers and stir as well. Wait until the onion starts to look a bit clear. Then add the tomato and stir. Add 1/4 cup of water and stir again. Then, place lid on pan and wait for the sauce to boil.
Once the sauce is boiling, add the cilantro. Tip: you can also check if you’re good on salt at this stage.
Then, place oil on a different pan to heat. Once oil is hot, dip the tortilla into the oil on both sides—it’s not so that it’s a chip-like texture, just so that there’s a little crunch. This is also optional. If you’re more on the healthy side and choose to opt for no tortillas that’s perfectly fine.
Now for the sunny side up eggs: place oil on the pan. Once the oil is hot, crack the egg and add a pinch of salt. Now based on how well you liked your egg to be cooked, you would flip the egg (as shown in video). You can also slice some avocados to add depending on your taste.
Place the tortillas (optional) on the plate, then place the egg on top and pour the sauce the eggs. Add avocado. These also go great with refried beans. Bon A Petit!