|1 cup • Onion • chopped|
|2 whole • Green Bell Peppers • seeded and chopped|
|2 whole • Garlic cloves • minced|
|3 tbsp • Lard|
|56 oz • Canned plum tomatoes • drained and chopped|
|1 whole • Pickled Jalapeno Pepper • seeded and minced|
|1 tsp • Sugar|
|1 tbsp • Cilantro • minced|
|1/2 tsp • Salt|
|8 whole • Eggs|
|1/4 cup • Lard for frying tortillas|
|8 whole • Corn tortillas|
In a large stainless steel pan, cook the onion, bell peppers and garlic with the lard over medium heat, stirring occasionally for 5 minutes or until onion has softened. Add the tomatoes, jalapenos, sugar, cilantro, salt and black pepper to taste and simmer. Stir occasionally for 25-30 minutes until it has thickened slightly.
Make 8 indentations in the sauce over the egg and cook the eggs covered for 2-3 minutes more or until set.
While the eggs are cooking, heat the lard over high heat and fry tortillas 2 at a time for 30 seconds on each side. transfer to paper towels. Arrange 2 tortillas on each plate and arrange 1 egg on each tortilla. Spoon the sauce over the eggs and sprinkle with additional chopped cilantro.