Matador’s Huevos Toreados



large EGGS
canola oil
1 tsp.
finely chopped onion
1/4 cup
small garlic clove, minced
ground cumin
1 tsp.
dried oregano
1 tsp.
1/4 tsp.
tomato paste
1 Tbsp.
roasted, diced green jalapeno chili pepper
1 Tbsp.
can diced tomatoes, undrained
1 (14 oz.)
small corn tortillas, 6-inch diameter
2 tsp.
salt and pepper
crumbled feta cheese
1/4 cup
coarsely chopped fresh cilantro
1/4 cup
lime wedges


  1. HEAT oil in large nonstick skillet over medium-high heat. COOK onion and garlic for 3 to 5 minutes, stirring often, or until softened. STIR in cumin, oregano, salt, tomato paste and jalapeno chili pepper for 1 minute or until combined. ADD tomatoes with juice; REDUCE heat to medium-low and SIMMER for 2 to 3 minutes or until slightly thickened. REMOVE skillet from heat and COVER to keep warm.
  2. BAKE tortillas in single layer on large baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy.
  3. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT butter in large nonstick skillet over medium-high heat until just melted. BREAK eggs and slip into skillet 1 at a time. IMMEDIATELY reduce heat to low.
  4. COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or FLIP eggs over carefully and COOK to desired doneness. SPRINKLE eggs lightly with salt and pepper.
  5. SPOON warm sauce evenly over tortillas on four

Pro Tips

  • Heat matters. If heat is too high, eggs will become tough and rubbery.
  • Roast fresh jalapenos by placing whole jalapeno peppers on a lightly oiled baking sheet and broil for about 10-15 minutes or until skins are thoroughly blackened. Turn the peppers over to expose the other side and broil another 5-10 minutes or until skins are thoroughly charred.

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