Eggs Oaxaca-style
Viva la Mexico!!!
Today is Mexican Independence Day, so I figured lets find a low carb mexican dish. As you know eggs are a big staple in the average low carb diet, so here is a my version of a mexican take on eggs.
Yields 4 Servings
Ingredients
1 can petite diced tomatoes with green chilies (14.5 oz)
10-12 pearl onions, halved
8 garlic cloves, whole and unpeeled
1/8 tsp cumin
1/8 tsp oregano
pinch of Splenda (optional)
kosher salt (to taste)
fresh ground black pepper (to taste)
olive oil cooking spray
8 eggs (feel free to substitute egg beaters)
1 tbs tomato paste
1-2 tbs chopped fresh cilantro, to garnish
Directions
- Heat an unoiled cast iron skillet.
- Lightly char onions and garlic. Remove from skillet and let cool slightly.
- Discard skins from garlic, then chop garlic and onions.
- Into food processor or blender place tomatoes, onions, garlic, cumin, and oregano.
- Process to a coarse puree.
- Season with salt & pepper to taste… add Splenda if wanted
- Pour mix into sauce pan and set aside.
- Spray your favorite nonstick skillet for making omelets with cooking spray and make thin omelets until all eggs are cooked stacking them on a plate and slicing them into fettuccine size ribbons.
- Bring sauce to boil and adjust seasoning while adding tomato paste.
- Add eggs, warm through and serve immediately topped with cilantro.
