1 medium onion chopped
3 to 4 cloves fresh garlic, pressed or minced
1-28 ounce can chopped tomatoes
1-6 ounce can tomato paste
2 to 3 roasted Anaheim chiles, peeled, seeded and chopped
2 roasted poblano chiles, peeled, seeded and chopped
1 small roasted red bell pepper, peeled, seeded and chopped
optional 1 to 2 tablespoons finely chopped jalepeno pepper
1 teaspoon garlic powder
¼ to ½ teaspoon fresh ground chili powder
½ teaspoon cumin
½ teaspoon salt
6 corn tortillas cut into fourths
6 eggs
½ pound low fat chorizo turkey sausage or turkey breakfast sausage 92 to 98% fat free
½ cup shredded reduced fat sharp, medium Cheddar or Monterey Jack cheese
fat free sour cream
¼ cup chopped cilantro – optional
Lightly spray a large non stick or stick resistant skillet with cooking spray and preheat over medium high for 2 to 3 minutes. Add onion and garlic to pan and sauté for 5 minutes or until onion is translucent.
Add tomatoes, tomato paste, chopped peppers, garlic powder, chili powder, cumin and salt to mixture, reduce heat to medium low and simmer for 30 minutes stirring occasionally. If sauce begins to dry out add a little water however, sauce should be a little on the thick side.
While sauce is simmering, remove casings from sausage. If using breakfast link sausage mix together with 1 clove pressed garlic, ½ teaspoon fresh ground chili powder, ¼ teaspoon cumin, ¼ teaspoon garlic powder, pinch oregano, ground black pepper and ½ teaspoon red or white wine vinegar. Cook sausage over medium to medium high heat crumbling meat into small pieces. Remove sausage from heat and transfer to paper towels to drain off any excess fat.
Preheat oven to 350 degrees. Pour 2 cups of sauce in the bottom of a 12 x 8 inch baking dish. Layer tortilla pieces evenly over top of sauce. Pour remaining sauce evenly over tortilla layer and cover sauce layer evenly with sausage. Make six indentations or wells in sauce evenly spaced apart and break an egg into each. Cover dish with foil and bake for 20 minutes or until eggs are set.
Remove foil and sprinkle 2 tablespoons of cheese on top of each egg. Return dish to oven and bake 2 to 3 minutes longer until cheese has melted. Remove from oven and serve with fat free sour cream if desired.
Yield: 6 servings each at approximately 277 calories; 7.5 grams total fat; 4.5 grams saturated fat; 229 milligrams cholesterol; 38 grams carbohydrate; 5.6 grams dietary fiber; 18.2 grams protein and 759 milligrams sodium Compare to traditional recipe at 570 calories and 36 grams total fat
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