Mexican Eggs With Crispy Tortilla Slices
Created by ImPat on November 9, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #15748
Ingredients
- 10 large eggs
- 1/2 cup milk
- Salt (to taste)
- Pepper (to taste)
- 100 grams tortillas (2 flour tortillas)
- 2 tablespoons oil (vegetable oil)
- 4 ounces yellow onion (chopped, 1/2 onion)
- 2 teaspoons minced garlic
- 1 chili (red or green diced or to your taste)
- 12 ounces tomatoes (diced, 2 tomatoes)
- 1/2 cup coriander (cilantro leaves)
How to Make
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Step 1: Preheat oven to 200°C.
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Step 2: Lightly beat eggs and combine with the milk and season well.
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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.
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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.
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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.
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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.
Nutritional Facts
- 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