This is a mixture of eggs, corn tortillas and chiles. It is a favorite breakfast dish. Serve hot accompanied by some refried pinto beans and flour tortillas. Enjoy!
Ingredients
- 1 tablespoon vegetable oil
- 4 corns tortillas , 6 inch
- 1 small onion , diced
- 0.5 tomato , diced
- 3 serranos chile peppers , diced
- salt and pepper to taste
- 6 eggs , lightly beaten
Instructions
-
1
Heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.
-
2
Mix the onion, tomato, and serrano chile peppers into the skillet. Season with salt and pepper. Continue to cook and stir until onions are tender.
-
3
Stir the eggs into the skillet, and cook until firm.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Cucumber Feta Quinoa Salad
This cucumber feta quinoa salad is an easy, healthy, and fresh-tasting salad, with plenty of fresh herbs.
Tandy Cake
This tandy cake recipe is baked in a jelly roll pan, then frosted with a layer of peanut butter and a hard chocolate glaze. This delicious yellow cake takes a couple of hours to make, but it's worth it and tastes so good.
Amazing Pineapple Cranberry Sauce
This is a variation on classic, fresh Ocean Spray cranberry sauce! My grandma has made it for years and people who don't like cranberry sauce request that I make this at our events! It's different and great! This is a nice change of pace. and I've yet to meet anyone who doesn't like it! Tastes best if stored in refrigerator overnight.