Ingredients:
1/2 onion, diced
1 stalk celery, diced
1/2 green pepper, diced
1-1/2 Tbsp paprika
1-1/2 Tbsp chili powder
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp garlic, minced
1/2 tsp oregano
1/2 tsp Cayenne pepper
1/2 Tbsp chicken base
1 tomato, diced
1 quart water
1 Tbsp cornstarch
8 eggs
8 corn tortillas
2 cups grated cheddar cheese
1 cup sour cream
Instructions:
This recipe appears in Pamela Lanier's Cinnamon Mornings (Running Press, 1992).
In a saucepan, saute onion, celery and green pepper until onions are translucent. Stir in the seasonings, chicken base and diced tomato. Add 3 cups water, bring to a boil and simmer for 20-30 minutes. Mix cornstarch with remaining cup of water, add to pan and simmer for another 10 minutes. (This sauce is also great for topping chili rellenos or burritos or as a dip with corn chips.)
Fry eggs. Heat corn tortillas until tender. On an oven-proof serving plate, place 2 tablespoons sauce and cover with a tortilla. Top tortillas with egg and smother with sauce. Top with grated cheese and put under broiler until cheese is melted. Top with sour cream and serve. Serves 8.
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