Ingredients

• 1/4 cup onion
• 1/4 cup bell peppers
• 2 tablespoons canola oil
• 2 corn tortillas
• 2 large eggs
• 1/2 cup red chile sauce

Preparation

1. Chop the onion and bell pepper.
2. Heat 2 tablespoons oil in a skillet and crisp the tortillas for about a minute on each side or until they start to brown. Set aside on paper towels to drain.
3. In the same skillet, sauté the onion and bell pepper until soft. (Add additional oil if needed.) Remove from skillet.
4. Heat remaining oil in the skillet and cook eggs over easy.
5. Place one crisp tortilla on each plate and top with egg and sautéed vegetables.
6. Serve with red chile sauce.

Helpful hints

• Crisp tortillas are available at the grocery store.
• To reduce fat in this recipe, crisp the tortillas in the oven and use a nonstick skillet sprayed with cooking spray to prepare eggs.
• Make the Chile Colorado Sauce (Basic Red Chili Sauce) recipe on DaVita.com to serve with this recipe.