Ingredients for Mexican Eggs With Crispy Tortilla Slices
- 4 large eggs
- 1/4 cup milk
- Salt
- Pepper
- Flour Tortillas
- Vegetable Oil
- 1/2 medium onion, thinly sliced
- 2 cloves garlic, minced
- Chili
- 1/2 cup chopped tomatoes
- 1/4 cup chopped fresh cilantro
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How to Make Mexican Eggs With Crispy Tortilla Slices
- Preheat oven to 200°C (400°F).
- In a bowl, lightly beat 4 large eggs with 1/4 cup milk. Season generously with salt and pepper.
- Cut 6 corn tortillas into 1/2-inch wide strips. Arrange in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy.
- Heat 1 tablespoon olive oil in a medium pan over medium heat. Add 1/2 medium onion, thinly sliced, and cook until softened (about 5 minutes). Add 2 cloves garlic, minced, and 1/2-1 small jalapeño pepper, finely chopped (remove seeds for less heat), and cook for 1 minute more.
- Pour in the egg mixture and cook over medium-low heat, stirring gently only to lift the cooked eggs from the bottom. Cook until the eggs are mostly set but still slightly moist (about 5-7 minutes).
- Remove from heat and gently fold in 1/2 cup chopped tomatoes and 1/4 cup chopped fresh cilantro. Stir in the crispy tortilla strips.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
28g
Carbs
4g
