Name: Tortillas with Eggs
Yield: Serves 2
Ingredients: 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)

This dish is a twist on chilaquiles, a tortilla-based hash. It's great served with salsa for breakfast.

Recipe information

Yield
Serves 2

Ingredients

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)

Preparation

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.

TagsChilaquiles Egg Mexican Latin American Chile Vegetable Cilantro Herbs & Spices Main Breakfast Brunch Nut Free Dairy Free Gluten Free Vegetarian Saute Bon Appétit

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