- 1 15 oz can Nalley's Chili (no beans)
- 8 eggs
- 4 flour tortillas
- 1 cup grated cheese
- 1/4 cup chopped parsley
Heat chili gently in a saucepan. Fry the eggs. Place one warm tortilla on a hot plate. Cover with two eggs, then pour chili over them. Sprinkle with grated cheese and chopped parsley. Roll the tortilla closed. Repeat. Serves 4.