Torta de Huevo
Recipe: #18522
April 17, 2015
Categories: Breakfast, Eggs, Mexican, Brunch, Gluten-Free, High Protein, Kosher, Non-Dairy, Vegetarian, Spicy more
"Made for lent, can cook in oil or red chili sauce for a more non fattening way to do it you serve the red sauce over the eggs, start with the sauce its like gravy and needs time to cook they blend one of those big dried red chili pepper for this"
Ingredients
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- CHILE COLORADO - Basic Red Chile Sauce
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Nutritional
- Serving Size: 1 (731.4 g)
- Calories 548.8
- Total Fat - 14.2 g
- Saturated Fat - 4.7 g
- Cholesterol - 211.9 mg
- Sodium - 199.8 mg
- Total Carbohydrate - 81.1 g
- Dietary Fiber - 1.4 g
- Sugars - 2.2 g
- Protein - 25.9 g
- Calcium - 332.4 mg
- Iron - 5.6 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Beat whites until stiff.
Step 2
In another bowl, beat yolks spices and baking powder. Fold in whites.
Step 3
Heat oil or red chili sauce .
Step 4
Drop by tablespoons into which ever medium you choose, heat until golden, flip over
Step 5
Sauce :
Step 6
Bring chilies and water to boil
Step 7
Drain chilies
Step 8
Blend with tomato juice
Step 9
Heat shortening in a medium saucepan on medium heat. Stir in flour and cook for 1 minute.
Step 10
Step 11
Gradually add the tomato juice mixture and stir, making sure that no lumps form.
Step 12
Add seasonings to sauce and simmer at low heat for 10-15 minutes.
Tips & Variations
No special items needed.