Heat 2 tablespoons of the oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring for 7-8 minutes until soft but not browned. Add fresh chilli, dried chilli and cumin and fry until fragrant. Add tomatoes, breaking up with a wooden spoon. Gently simmer for 5 minutes or until slightly reduced and thickened - you are aiming for a pourable sauce. Season to taste with sea salt and freshly ground black pepper, stir in the lime juice and coriander, then set aside.
Heat remaining oil in a frying pan over a medium heat. Crack the eggs, 2 at a time, into the pan and fry for 1-2 minutes.
Place warmed tortillas on plate and place eggs on top. Spoon salsa over the top and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (12386g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 709 (26%)|
|Amt Per Serving||% DV|
|Total Fat 78.7g||105 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 39.8g|
|Cholesterol 0mg||0 %|
|Sodium 617.1mg||21 %|
|Potassium 29213.9mg||769 %|
|Total Carbohydrate 486.1g||143 %|
|Dietary Fiber 148.2g||593 %|
|Sugars, other 337.8g|
|Protein 108.8g||155 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2709
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.