Mexican Eggs With Crispy Tortilla Slices
Recipe: #15748
November 09, 2014
Categories: Breakfast, Eggs, Onions, Brunch Oven Bake, Kosher, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"The sort of dish that could do any meal from breakfast to dinner. This was part of a feature in our local paper."
Ingredients
Nutritional
- Serving Size: 1 (356.7 g)
- Calories 377.6
- Total Fat - 22.2 g
- Saturated Fat - 6.1 g
- Cholesterol - 524.2 mg
- Sodium - 252.3 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 3.7 g
- Sugars - 7.7 g
- Protein - 21.9 g
- Calcium - 158.1 mg
- Iron - 3.5 mg
- Vitamin C - 68.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200°C.
Step 2
Lightly beat eggs and combine with the milk and season well.
Step 3
Cut the tortillas into narrow strips and place on a oven tray and bake in 200C oven until they are golden brown and crisp.
Step 4
Heat oil in a medium pan and add the onion and cook over moderate heat until the onion is tender but not coloured and then add the garlic and the chilli and cook a minute longer.
Step 5
Pour the eggs and cook over a moderate heat, stirring only enough to move the curds from the base of the pan, you want big soft curds.
Step 6
When the egg is almost set, remove from the heat and fold through the tomatoes, tortilla crisps and the coriander and serve immediately.
Tips
No special items needed.