Eggs, sundried tomato and yogurt tortillas

Ingredients

4 servings

• 4 Old El Paso™ Corn and Wheat Tortillas
• 8 eggs
• 2 tablespoons olive oil
• 2 pots of Greek yogurt
• 1 clove garlic, minced
• 2 tablespoons butter
• 8 sun-dried tomatoes, chopped
• 1 teaspoon sweet paprika
• salt and freshly ground pepper

Steps

1. 1

   In a bowl, mix the yogurt with the minced garlic. Season with salt and freshly ground pepper and set aside.

2. 2

   In a pan, heat the olive oil and crack the eggs into it. Fry them until the whites are set. Season with salt and pepper to taste. Set aside.

3. 3

   Next, in the same pan, melt the butter and add the sundried tomatoes and paprika. Set aside.

4. 4

   Meanwhile, take the Old El Paso™ Corn and Wheat Tortillas out of the pack and wrap them in aluminum foil. Place them in a preheated oven at 180°C and heat gently for 10 minutes.

5. 5

   Remove the tortillas from the oven, place them on four different plates and carefully slide two eggs onto each tortilla. Pour the yogurt sauce over the eggs and drizzle each dish with the butter and sundried tomato mixture. Serve immediately.