Kalorik EKP 47828 Manual De Instrucciones página 8

BREAKFAST CHILAQUILES
Eggs, tortillas, and cheese...what a wonderful way to start the day! Pantry items that come
together quickly make up this traditional Mexican dish. Use up leftover corn tortillas and
salsas and garnish with crema, crumbled queso fresco, chopped red onion and avocado
slices.
• 3 tablespoons corn oil
• 6 white corn tortillas, cut into 1/2-
inch strips
• 4 large eggs, beaten
• One 4-ounce can diced fire-roasted
green chilies
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
Heat the oil in a saucepot until almost smoking. Add the tortilla strips and sauté until
fragrant and beginning to crisp. Add the beaten eggs, chilies, cumin, and oregano and
cook until the eggs are just set. Mix in the cheese and cook until melted. Finish with cilantro,
salsa and crema and pass hot sauce at the table.
ITALIAN EGGS IN TOMATO SAUCE
This poached egg dish makes a terrific breakfast, brunch, or a quick dinner! Serve the eggs
over toasted bread with a spoonful of the tomato sauce; you can add a dollop of ricotta
or goat cheese when serving if you like.
• 1 tablespoon good-quality olive oil
• 2 garlic cloves, minced or grated
• 1 teaspoon granulated sugar
• Pinch of red pepper flakes
• 4 cups homemade or store-bought
marinara sauce
• 6 large eggs
Heat the olive oil in a saucepot over medium-high heat. Add the garlic and red pepper
flakes and cook for 30 seconds, stirring often, until the garlic is lightly golden. Add the
marinara sauce, season with salt and pepper and bring to a boil. Reduce the heat and
simmer for 15 minutes.
Gently crack the eggs into the tomato sauce, cover the pot with a lid and let cook for 5
minutes. Remove from the heat and let stand for 3 minutes, uncovered. Place each egg
onto a piece of toast and spoon the sauce over the eggs. Finish with the Parmesan
cheese.
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Serves 4
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Serves 4
8
• 1/2 cup shredded Monterey Jack
cheese
• 2 tablespoons freshly chopped
cilantro
• 1 cup your favorite salsa
• Mexican Crema, crumbled Queso
Fresco, chopped red onion, cilantro
leaves
• Hot Sauce
• Salt and freshly ground pepper
• 4 slices toasted country or French
bread, for serving
• Grate Parmesan cheese, for serving
EKP 47828 – 200605