- 2 corn tortillas
- 2 eggs
- 1/4 cup cheddar cheese
- dash cumin and paprika
- Belly friendly salsa:
- 1, 14.5 ounce can diced tomatoes, juice drained (Hunts plain or Muir Glen Fire roasted plain or Trader Joe’s Diced and Fire Roasted with green chiles)
- ¼ cup fresh cilantro, chopped
- 1 Tablespoon lime juice
- 3 scallions (green part only), sliced thinly
- Dash salt
DIRECTIONS
- Heat corn tortillas in non-stick skillet over medium heat until lightly bubbled and browned on each side.
- Heat water in small sauce pan until almost boiling and drop cracked eggs carefully in water bring to boil and turn off heat. Let eggs sit and continue to cook for about 4 minutes.
- Using slotted spoon, remove eggs, drain extra water and place them on cooked tortillas.
- Top eggs with about 1 Tablespoon of salsa and sprinkle of cheese.
- Heat slightly in microwave, about 30 seconds–don’t want eggs to explode in microwave but let cheese melt a bit.
- Sprinkle with a bit of cumin and paprika if desired.
- EAT!