Recipe for a delicious, easy, and economical breakfast, accessible to all budgets and to the taste of most people. It is a very homemade recipe that I learned in my first job at a restaurant during breakfast hours in the city of Santiago.
Put in a deep container to cook the tomato, onion, garlic, and jalapeño chili for 10 minutes after boiling and wait for it to cool a bit.
Blend the cooked ingredients with the same water they were cooked in along with the salted cracker.
In a deep skillet, heat a little oil and sauté the sauce obtained by blending the cooked ingredients.
Season with salt, ground pepper, and ground cumin to taste.
Boil for a couple more minutes and set aside.
In a deep plate, beat a couple of eggs and add a pinch of salt.
Heat a flat skillet, add a little oil, and maintain medium temperature.
Pour in the scrambled eggs to make an egg cake, when it is cooked on the bottom flip it over and place the cheese and ham in the middle, then fold the other part to bring our omelette to life.
Place on a flat plate.
Do the same with the other 8 remaining eggs, placing them 2 by 2, until forming 5 portions.
Cover with tomato sauce until they are well coated and sprinkle a little fresh cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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