Fried eggs with green romesco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fried eggs with green romesco

Gluten-Free, Soy-Free, Vegetarian

2 Servings, 360 Calories/Serving

10 Minutes

These fried eggs get their wake-me-up punch from our potent green romesco, made with cilantro, pumpkin seeds and mild chiles. If you like your tortillas crisp, fry them in the pan before cooking the eggs.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 pasture-raised organic eggs
  • 4 small Mi Rancho corn tortillas
  • Green romesco (mild green chiles - pumpkin seeds - garlic - cilantro - sherry vinegar - oil - salt)
  • 1 ounce queso fresco
  • 4 small Mi Rancho corn tortillas
  • Green romesco (mild green chiles - pumpkin seeds - garlic - cilantro - sherry vinegar - oil - salt)
  • 1 ounce queso fresco

Nutrition per serving

Calories 370, Total Fat 25g (32% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 455mg (152% DV), Sodium 470mg (20% DV), Total Carb. 20g (7% DV), Fiber 2g (7% DV), Protein 19g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the eggs

In a pan over medium heat, warm 1 to 2 teaspoons oil or butter, if using, until hot but not smoking. Crack the eggs into the pan. Season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 3 to 4 minutes. Transfer to a plate.

2

Warm the tortillas

Warm each tortilla directly over a flame on the stovetop, or in a dry pan over medium heat, until just pliable and warmed through, 20 to 30 seconds per side.

Serve

Transfer the tortillas to individual plates. Top with the fried eggs. Drizzle with the romesco, crumble the queso fresco over top and serve.