Tortillas With Salsa And Egg

A plate of tortillas with salsa and egg


  • 1 medium to large tomato, chopped
  • 1 medium onion, chopped (include some of the green top or green part of scallions)
  • 1 clove garlic, chopped
  • Jalapeno pepper, broiled or grilled, and minced, to taste
  • 1 teaspoon SANTA CRUZ organic lemon juice
  • cooking oil for frying tortillas and eggs
  • 4 MARIA AND RICARDO'S tortillas (or gluten-free alternative)
  • 4 eggs, gently fried
  • GRAFTON VILLAGE cheddar chili cheese, or other cheese, grated


In mixing bowl, combine tomato, onion with greens, garlic, Jalapeno, and lemon juice. Let sit for an hour or so, or to suit your schedule. Drain excess liquid. In cast iron skillet, heat light amount of cooking oil. Gently heat tortillas on both sides. Keep warm on plate covered with kitchen towel. Fry eggs, melting cheese on top. To assemble: Place warm tortilla on plate. Cover tortilla with salsa and fried egg/cheese.

Serves 4.