| Total sodium per serving: 79mg |
Total calories per serving: 208 |
Servings: 2 or 4 |
Ingredients
- 2 tbsp vegetable oil
- 1 large clove garlic, mashed
- 1/2 teaspoon marjoram
- 2 tsp chili powder or a small chili pepper, chopped
- 1 cup fresh tomatoes, peeled and chopped or 1 cup canned no salt tomato sauce
- freshly ground pepper
- 4 large eggs
- 1 tbsp unsalted butter
- 4 low sodium corn tortillas
Directions
1. Heat oil in a large skillet and add garlic, marjoram, chopped tomatoes (or tomato sauce), chili powder, salt and pepper to taste.
2. Simmer tomato mixture for a few minutes until flavors are well blended and sauce has thickened slightly.
3. Fry eggs in a small amount of butter in separate pan, or poach in the hot tomato sauce.
4. Heat tortillas in the microwave, keep warm between sheets of paper toweling.
5. To serve, place one egg on each tortilla, cover with sauce. Serve at once.
If desired, eggs can be made into an omelet, wrapped with tortillas and topped with tomato sauce. Avocado or homemade, low sodium chorizo (recipe in the files) are often served with this hearty dish.
Recipe found at recipegoldmine, adapted for low sodium.
