Saute in large skillet oil, green pepper, onion and garlic. Add tomatoes, tomato sauce, salt, chili powder, cumin and oregano. Cook over medium heat 20 minutes occasionally mashing the tomatoes. If you are adding leftover steak, add it in as well.
Break 6 eggs into sauce. cover eggs with cheese. Cover skillet and poach eggs over low heat for 5-7 minutes. (or skip this step and serve the sauce over the scrambled eggs).
We slightly fried some corn tortillas. We put the tortillas on the bottom, topped with scrambled eggs, topped with the sauce and then shredded cheese. You can also add cilantro or green onion on top.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 356 (89%)|
|Amt Per Serving||% DV|
|Total Fat 39.5g||53 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 39.6mg||12 %|
|Sodium 235.3mg||8 %|
|Potassium 64.6mg||2 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.8g|
|Protein 9.6g||14 %|
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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: 398
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