Description
A vibrant Mexican breakfast of crispy fried tortilla strips, scrambled eggs, and fresh vegetables. Simple ingredients create a rustic, flavorful dish with perfect texture contrast.
Ingredients
Vegetable oil 1 Tablespoon
Corn tortillas 4
Yellow onion 1/4 cup diced
Garlic 1 teaspoon minced
Roma tomatoes 2 diced
Jalapeno pepper 1 deseeded and finely diced
Eggs 2
Salt to taste (about 1/2 teaspoon)
Chopped cilantro 1 tablespoon (optional)
Lime wedges for serving
Instructions
Heat oil in a large skillet over medium heat until shimmering
Cut tortillas into strips or bite-sized pieces and fry until golden and crispy, about 3 minutes
Remove tortilla pieces to a paper-towel-lined plate
Add onion to skillet, sauté until softened (5-6 minutes)
Stir in garlic, cook 30 seconds
Add tomatoes and jalapeno, simmer 5 minutes until slightly thickened
Create a well in center of vegetable mixture
Crack eggs into well, add salt
Scramble eggs gently while stirring in vegetable mixture and crispy tortillas
Cook until eggs are set (3-4 minutes)
Sprinkle with cilantro if using
Squeeze lime over migs as serving optional
Notes
Use slightly stale tortillas for better crispiness
Adjust jalapeno amount based on heat preference
Add chopped avocado for extra richness
Store leftovers in an airtight container in refrigerator up to 2 days
- Prep Time: 10
- Cook Time: 15
- Category: Trend Recipes
- Method: Stir-frying
- Cuisine: Mexican