Mexican Eggs With Crispy Tortilla Slices
Servings
Prep Time
Cook Time
Ready In
Recipe: #15748
November 09, 2014
Categories: Fresh Tomatoes, Breakfast, Lunch, Eggs, Vegetables, Onions, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Oven Bake, Stove Top, Kosher, Vegetarian, 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 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.
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