My mom has me hooked on the combination of scrambled eggs with green chilies! Sometimes I crave it, which is what led me to this recipe for Tortillas with Eggs. It’s a great breakfast or brunch dish and can easily be doubled or tripled to feed more people. You can also get creative and add other ingredients to the scramble: diced tomatoes, cooked chorizo, cheese, etc. Yumm!
Tortillas with Eggs
-recipe from Bon Appétit Magazine
This dish is a twist on chilaquiles, a tortilla-based hash. It’s great served with salsa for breakfast. Serves 2.
1 tablespoon corn oil
3 5- to 6-inch tortillas, halved, cut crosswise into 1/2-inch-wide strips
4 eggs, beaten to blend
1/4 cup canned diced green chilies
2 tablespoons chopped fresh cilantro
Hot pepper sauce (such as Tabasco)
Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. Add eggs, chilies, and cilantro. Stir until eggs are softly set, about 3 minutes. Season with hot pepper sauce, salt and pepper.