Matadors Huevos Toreados


Prep Time: 15 Mins

Cook Time: 15 Mins

Makes: 4 Servings


1 tsp. canola oil
¼ cup finely chopped onion
1 small garlic clove, minced
1 tsp. teach ground cumin and dried oregano
¼ tsp. salt
1 Tbsp. tomato paste
1 Tbsp. roasted, diced green jalapeno chilis
1 can (14 oz.) diced tomatoes, undrained
4 small corn tortillas, approximately 6” wide
2 tsp. butter
4 large large EGGS
salt and pepper
¼ cup crumbled feta cheese
¼ cup coarsely chopped fresh cilantro
¼ cup coarsely chopped fresh cilantro
4 lime wedges


1. HEAT oil in large nonstick skillet set 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 chilis 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 set 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 4 plates. TOP each tortilla with fried egg and sprinkle with feta and cilantro. SERVE immediately with lime wedges.

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.

Nutrition Info

Per serving: ¼ of recipe

Calories 195

Total fat: 8 g
Saturated fat: 3.0 g
Polyunsaturated fat: 1.5 g
Monounsaturated fat: 3.0 g

Cholesterol: 193 mg
Sodium: 670 mg
Carbohydrates 18 g
Dietary fiber: 3 g
Sugar: 5 g
Protein: 12 g
Vitamin A: 119 mcg
Vitamin D: 1.0 mcg
Folate: 27 mcg
Calcium: 152 mg
Iron: 1 mg
Choline: 149 mg.
Potassium 353 mg

This recipe is an excellent source of protein and a good source of calcium, vitamin A and dietary fiber.

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