Serves: 4
Total Calories: 277

1 tablespoon olive oil
1/2 medium white onion, finely chopped
1 clove garlic (medium), minced
2 medium tomatoes, peeled and chopped
1 cup diced smoked ham
2 to 3 guëro (yellow) chiles or substitute jalapeño peppers, veins removed, and cut into strips
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
4 large eggs
1 tablespoon finely chopped fresh parsley
8 (6- to 7-inch) corn tortillas

1. In a medium skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes. Add the garlic, tomatoes, and 1/4 cup of water. Bring to a boil and cook about 2 minutes.

2. Add the ham, chiles, salt, and pepper. Reduce the heat to low and simmer 5 minutes so the flavors can blend. Cover and keep warm. Meanwhile, warm tortillas in a hot dry skillet or on a comal, 1 at a time, turning once or twice until soft and hot, about 20 seconds. Stack and wrap in a clean kitchen towel or toil to keep warm and put in a basket.

3. Fry or poach the eggs to desired doneness. To serve, divide the sauce among 4 serving plates. Top each serving with 1 cooked egg. Sprinkle with parsley. Serve hot with warm corn tortillas.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 277
Calories from Fat: 66

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