If it has an egg in it I probably will love it!
I just made this for the family for breakfast but it would make a great dinner with a small salad to go with it as well.
Ingredients: (per serving)
Two large eggs
Four large tablespoons of puréed tomato
One half medium size tomato
1 teaspoon Ghee (or butter)
Two small baby yellow potatoes cooked and peeled (I always cook extra potatoes and then throw them in a freezer bag and store them until I need to use them for another recipe)
Two corn tortillas
Half teaspoon garlic powder
Half teaspoon onion powder
Half teaspoon Himalayan pink salt
1/4 teaspoon red pepper
1 tablespoon or more of chopped pepperoni or spicy sausage such as chorizo
In a small sauce pan add tomato purée and chopped tomato, ghee, seasoning and pepperoni. Cook on medium low for 5 to 10 minutes until the whole tomato breaks down.
In the meantime in a ramekin, place two corn tortillas and top with sliced potatoes. Season this layer with a little bit of salt. Next add the tomato mixture and then crack two large eggs on top.
Bake at 350° for 30 minutes.
Note: it can be super hard to get the right consistency that you want for your eggs. After 20 minutes look at your dish. You want the yolk to be slightly runny and the white to be mostly cooked and white, not translucent. If you are in a rush make the dish without the eggs and make a quick Friday egg and put it on top when you’re ready to serve but if you have the time making it all together is very yummy.