Clay's Kitchen : Egg Recipes

Egg Recipes

Spanish Eggs

Recipe from: William Barfieldsr
Servings: 4

2 tablespoon lard
4 large eggs
4 corn tortillas
½ cup picante sauce (see recipe below)

Coat the bottom of a large skillet with the lard and heat. Place tortilla in the hot lard for 10 to 20 seconds per side. Remove and place on a paper towel to drain excess oil. Place the tortilla on a plate. Fry the eggs in lard to desired doneness, and place on tortilla. Spoon on picante sauce and enjoy.

Picante Sauce (Medium Hot)

Servings: 2 cups

1 10 ¾ ounce can tomato purée
1 can full of water, 1 ⅓ cups
⅓ cup Spanish onion, chopped
4 fresh habanero peppers, with seeds,chopped
4 fresh jalapeño peppers, with seeds, chopped
2 tablespoon white vinegar
¼ teaspoon salt, rounded
¼ teaspoon dried minced onion
¼ teaspoon dried minced garlic

Combine all ingredients in a saucepan over medium high heat. Bring to a boil, reduce heat, and simmer for 30 minutes or until thick. When cool, bottle in 16 ounce jar and refrigerate overnight.

Note:
For the hot version of the salsa, increase the amount of fresh peppers to 8 habaneros and 8 jalapeños.

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