Heat about an inch and a half of oil in fry pan over med/high heat until hot. Place corn tortillas (cook one at a time) with tongs, spatula or fork into pan and let cook until it starts to stiffen; flip. Let cook until just hard. Remove from pan, drain on paper towels or dish rag. Set aside.
Pour oil into tin can for disposal leaving a few tablespoons. Add onion and garlic to pan and cook over med heat until golden. Add canned tomato and it's juice, breaking up tomato with knife or spatula. Bring to a simmer.
Add cilantro and a few dashes of Tabasco sauce. Crack eggs into liquid. Add salt and pepper and cook covered until desired. Will come out like poached eggs. Spoon Eggs with tomato liquid over cooked tortillas. Top with sour cream.
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