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      RECIPE TITLE "Egg Fajitas" from Sunset Magazine April 1988

    yields Makes 5 or 6 servings, 2 fajitas each. time --- difficultyeasy

    Eggs presented fajita-style become a whole meal.

      RECIPE INGREDIENTS

    • 1 1/2 pounds jicama
    • 1 lime, cut into 6 wedges
    • 10 to 12 flour tortillas, 7- to 8-inch size
    • Sausage and accompaniments (directions follow)
    • About 1 1/2 cups prepared salsa
    • About 1 cup sour cream
    • About 1 cup fresh cilantro (coriander) leaves
    • Scrambled eggs (recipe follows)

      RECIPE METHOD

    Peel jicama; rinse and cut into sticks about 1/2 by 3 inches. Arrange in a dish with lime wedges; if made ahead, cover and child up until next day. (Brush jicama with water to freshen, if needed.)

    Stack tortillas and wrap in foil; place in a 300| oven until hot, about 10 minutes, or enclose in a plastic bag and heat in a microwave oven at full power (100 percent) until hot, about 1 minute.

    Present tortillas, eggs, sausage and accompaniments, salsa, sour cream, and cilantro in separate bowls. To make each fajita, put a tortilla on a plate and spoon ingredients onto tortilla. Eat with a knife and fork, or fold tortilla around filling and hold to eat. Squeeze lime over jicama and munch along with fajitas.

    Scrambled eggs. Melt 1 tablespoon butter or margarine in a 10- to 12-inch frying pan over medium heat. In a bowl, beat to blend 8 large eggs and 1/2 cup sliced green onions. Pour into pan and cook, stirring occasionally, until eggs are softly set. Stir in 1/2 cup shredded cheddar cheese; cook to desired doneness, about 3 minutes for soft, moist eggs. Spoon scrambled eggs into bowl.

    Sausage and accompaniments. Crumble 1 1/2 pounds bulk pork sausage (or half chorizo sausage, casings removed) into a 10- to 12-inch frying pan. Cook over medium-high heat, stirring occasionally, until meat is brown, about 15 minutes. Transfer sausage to a bowl with a slotted spoon; discard fat. Serve, or cover and keep warm in 300| oven up to 30 minutes. If made ahead, cool, cover, and chill up to overnight. Reheat, covered, in a 300| oven until hot, about 15 minutes.

    Cut 1 can (4 oz.) whole green chilies into strips. Drain 1 can (2 1/4 oz.) sliced black ripe olives; arrange chilies and olives beside meat.

    COPYRIGHT 1988 Sunset Publishing Corp.

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