Serves: 4
Total Calories: 163

3 medium tomatoes, peeled and quartered
2 , canned chipotle chile kimmy, , en adobo, coarsely chopped
3 tablespoons vegetable oil
1 large white onion, thinly sliced
4 (4- to 5-ounce) thinly sliced beef sirloin steaks, 1/4-inch thick, trimmed of all fat
salt and freshly ground pepper, to taste
4 large eggs

1. Put the tomatoes and chiles in a blender and blend to a course purée. Reserve in the blender. Heat 1 tablespoon of the oil in a heavy skillet over medium heat and cook the onions, stirring, until they start to brown, about 4 minutes. Transfer the onions to a bowl.

2. Preheat the oven to 200°. Cook the steaks in the same hot skillet, 1 to 2 minutes per side. Season with salt and pepper. Put the steaks on a platter. Add the reserved tomato purée to the same hot skillet, and cook, scraping up any browned bits from the pan, until bubbling and hot, about 3 minutes. Stir in the onions to coat with the sauce. Season to taste with salt. Pile the onions on the steaks and keep warm in the oven.

3. Heat the remaining oil in a clean nonstick skillet over medium heat. Break the eggs into the hot oil and fry until the whites are set and the yolks still soft, or to desired doneness. Season with salt. Divide the eggs, steaks and onions among 4 serving plates. Serve at once.

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: 163
Calories from Fat: 117

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Beef and Cheese Quesadillas
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Breakfast Bean and Cheese Tacos
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Breakfast Tacos with Potatoes and Chorizo
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Eggs Drowned in Tomato Sauce
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Eggs with Green Beans and Chorizo
Eggs with Ground Beef and Salsa
Eggs with Ham, Tomatoes, and Peppers
Eggs with Shredded Dried Beef
Eggs with Steak and Onions
Eggs, Motul Style on Tortillas
Ham and Potatoes with Eggs
Lost Eggs
Melted Cheese and Green Sauce on Toasted Rolls
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Pineapple Boats
Poached Eggs in Tomato Chile Sauce
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