Mexican Eggs With Crispy Tortilla Slices

Prep Time
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"The sort of dish that could do any meal from breakfast to dinner. This was part of a feature in our local paper."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.


dienia b

very good breakfast for me not mr picky cause of the ,you know , chilies lol

review by:
(1 Dec 2015)