Ox Eyes with Cilantro Cream

Many versions of this recipe suggest it as a breakfast or brunch dish. I personally think it makes a nice lunch or dinner, too! I took a traditional recipe and spiced it up. You can season however you like, but this version is quite tasty.


Ox Eyes with Cilantro Cream
by Tracy
adapted from The Tex Mex Cookbook

makes 2-4 Servings

2 Tablespoons vegetable oil
1 jalapeno minced
1 small onion, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
1 Tablespoon prepared roux (I used Kary's)
1 28-ounce can diced tomatoes
1 teaspoon dried oregano
1 teaspoon cumin
1 Tablespoon hot sauce, such as Tabasco
1/2 teaspoon salt
1/2 teaspoon pepper
6 Davidson's Safest Choice Eggs
6 flour tortillas
Shredded Mexican-style cheese

Cilantro Cream (recipe below)
Cilantro leaves
Lime wedges

In a large skillet, heat the oil, add jalapeno, onion, garlic and bell pepper and cook until vegetables are softened, 3-5 minutes. Add the roux to the pan and stir until incorporated. Add tomatoes oregano, cumin, hot sauce, salt and pepper. Bring to a simmer and let simmer about 5 minutes. Gently add the eggs, one at a time, cover and cook until egg whites are done. You can cook the yolks to your desired doneness.

Serve 1 egg on each tortilla, surrounded by sauce , topped with cheese and cilantro cream. Serve with additional cilantro leaves and lime wedges, if desired.

Cilantro Cream:
3/4 cup plain Greek yogurt
1 Tablespoon fresh lime juice
2 Tablespoons cilantro, chopped
Salt

Stir yogurt, lime and cilantro together, salt to taste.