Breakfast

By C

1 tablespoon extra virgin olive oil

1/4 cup chopped onion

3 cloves garlic, minced

3 chile peppers: serrano, habanero, jalapeno

16-oz can chopped tomatoes

pinch sea salt

pinch chile powder

1 tablespoon butter

4 corn tortillas

4 eggs

grated cheese or sour cream

slices of ripe avocado

black beans

Heat oil in a medium-size skillet. Add onion, garlic, chiles, tomatoes, salt, and chile powder. Bring sauce to boil. Reduce heat and let simmer about 10 minutes. In a second frying pan, heat butter a little at a time. Fry tortillas for about 30 seconds on each side and set aside in a warm place. Heat an additional teaspoon or two of butter over low heat until melted. Crack each egg into a small bowl; gently pour each egg into the skillet. Cook covered 3 minutes, remove cover, and cook for a few minutes more or until yolk is set but slightly undercooked.

Place tortilla on a plate with egg on top. Cover egg with the sauce. The sauce will cook the top of the egg. Serve with shredded cheese or sour cream on top, avocado and beans on the side.

Preparation time: 20 - 30 minutes

Servings: 4

Thes

1/4 cup oil

1/2 cup molasses (for increased sweetness use half molasses and half honey)

1 cup applesauce

1 1/2 cups whole wheat flour

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/8 tsp. cloves

1/2 cup raisins (optional)

Preheat oven to 375. Grease a 12 cup muffin tin. Mix the oil molasses, and applesauce. Mix together the dry ingredients. Combine wet and dry ingredients. Stir in the raisins. Drop into muffin cups and bake 18-20 min. Makes about 12 muffins.

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