Ingredients
- 8 eggs
- 4 plates (serving)
- 4 corn tortillas
- 4 lettuce leaves
- 3 chiles (whole)
- 1 clove garlic
- 1/2 size onion
- 180 ml tomato juice
- 65 gr green chiles (canned whole)
- 55 gr monterey jack (grated)
- 30 ml vinegar
- 30 ml water
- 16 ml olive oil
- 3 gr salt added
- 2 gr cumin (ground)
- 1 gr salt
- 1 gr mexican oregano (ground)
- 2 slices avocados
of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, spoon sauce over, and sprinkle with cheese. Place in the oven until cheese melts. Add the lettuce garnish after the cheese has melted. Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce leaves and serve the eggs topped with sauce in the lettuce leaves. Makes 4 servings.
