Real African Dishes: [MC-AllEthnic-Recipes] Tostadas With Sweet and Hot Peppers and Eggs

Monday, March 19, 2012

[MC-AllEthnic-Recipes] Tostadas With Sweet and Hot Peppers and Eggs - 28g Carbohydrate; 5g Dietary Fiber

* Exported from MasterCook *

Tostadas With Sweet and Hot Peppers and Eggs

Recipe By :Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small white onion -- or 1 bunch scallions, chopped
2 large red bell peppers -- chopped
1 serrano -- or jalapeño pepper, seeded and minced (more to taste)
1 large garlic clove -- minced
1/2 pound tomatoes -- cut into small dice, or 1 cup
canned diced tomatoes -- drained
3 tablespoons chopped cilantro -- to 4
Salt -- to taste
6 eggs -- to 8
6 corn tortillas -- to 8, cut in half and toasted in the microwave
1 cup thinly shredded cabbage -- (green or red) or romaine lettuce
Crumbled queso fresco -- or feta (optional)

1. Heat the oil over medium heat in a large nonstick skillet and add the
onion or scallions. Cook, stirring, until tender, about 5 minutes for
onion, 2 to 3 for scallions, and add the peppers, chili and garlic. Stir
together until the garlic begins to smell fragrant, about 30 seconds, and
add salt to taste. Continue to cook, stirring often, until the peppers are
quite soft, about 8 minutes. Add the tomatoes and cook, stirring often,
until the tomatoes have cooked down and are no longer watery, 8 to 10
minutes.

2. Beat the eggs in a bowl, season with salt and pepper, and add to the
pepper mixture. Stir in the cilantro and cook, stirring over low heat,
until the eggs are just set but still creamy. Remove from the heat and
spoon onto the toasted tortillas. Top with shredded cabbage or lettuce,
sprinkle with cheese if desired and serve.

Yield: 4 servings.

Advance preparation: The pepper mixture will keep for 5 days in the
refrigerator. Reheat in a pan on top of the stove, then proceed with Step
2.

Cuisine:
"TexMex"
Source:
"Recipes for Health, New York Times, March 13, 2012"
S(Formatted by Chupa Babi):
"March 2012"
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Per Serving (excluding unknown items): 238 Calories; 9g Fat (32.4%
calories from fat); 13g Protein; 28g Carbohydrate; 5g Dietary Fiber; 318mg
Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2
Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4920 0