Ingredients:
Freshly caught Seafood (may include whitefish, squid, clams, crab, etc.)
2 Tbsp vegetable oil
1/2 onion, diced
2 cloves garlic, minced
1/2 cup diced tomatoes
1/2 cup tomato sauce
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp chili powder
Salt and pepper
4 corn tortillas
4 eggs
1/4 cup chopped cilantro
1/4 cup crumbled queso fresco or feta cheese
Lime wedges, for serving
Instructions:
In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Stir in the diced tomatoes, tomato sauce, cumin, oregano, chili powder, 1/4 tsp salt and a pinch of pepper. Bring to a simmer and let cook for 5 minutes.
Season the cleaned seafood with salt and pepper and add it to the skillet with the sauce. Cook until cooked through, about 5 minutes.
While the seafood cooks, heat a separate skillet over medium heat. Add the tortillas and cook until slightly crispy, about 1 minute per side.
In the same skillet, crack the eggs and lightly scramble, leaving them underdone.
To assemble, place a tortilla on a plate. Top with some of the seafood and sauce, then an egg. Repeat with the remaining tortillas and ingredients.
Garnish with cilantro, queso fresco, and serve with lime wedges.
