• 1 can Whole tomatoes, peeled, unsalted, 1/2 cup of juice reserved (12 oz. can)
  • 1 Jalapeño, with seeds, roughly chopped
  • 1 Small white onion, chopped
  • 1 Chipotle chile in adobo
  • 4 cloves Garlic
  • 1⁄4 cup Fresh cilantro, chopped
  • 1⁄4 teaspoon Salt
  • 1 tablespoon Soybean oil
  • 1⁄2 cup Soybean oil
  • 4 6-inch corn tortillas (cut into triangles)
  • 1⁄4 cup Shredded jack cheese
  • 2 tablespoons Cotija cheese, crumbled
  • 4 Eggs


Place tomatoes, reserved tomato juice, jalapeño, onion, chile, garlic, cilantro and salt in blender. Puree for 30 seconds until smooth.

Heat 1 tablespoon soybean oil in medium saucepan over medium heat. Add tomato mixture, stir to thicken; remove from heat.

Heat 1/2 cup soybean oil in medium non-stick frying pan over medium heat. Fry tortilla pieces until crisp. Drain on paper towels.

Drain oil from pan; add eggs and cook to desired doneness.

Preheat oven to broil. Layer tortillas, tomato mixture and cheeses in oven safe dish. Broil until cheese is melted, watch carefully.