Saturday, February 6, 2010

Mexican Breakfast Eggs


I have an aunt who is originally from Mexico and she always made these eggs for her kids. Back in college, my cousins taught me how to make these. My favorite thing about these eggs is the tortillas - they offer a great flavor and add a fantastic crunchy crispness to the eggs.

I've never had a actual 'written down' recipe for these - you just sort of make them. As such, this recipe greatly varies based on what is in the fridge and mostly by how many I am cooking for. The approximations here serves approx. 4-6.

8 corn tortillas
6 eggs - slightly beaten
1/4 c. chopped onion
1 minced clove of garlic
2 small tomatoes - diced
2 T. olive oil
salt to taste
shredded cheese
cumin, chili powder, black pepper etc.

Place tortillas in a stack on cutting board and cut into 1 inch squares with a large knife or pizza cutter. Toss into heated olive oil. Season with salt and continue to cook and stir until well toasted.

Add tomatoes, onions, and garlic and lightly cook for a minute or so.

Add eggs and seasonings and using spatula, continue to stir until the eggs are cooked.

Garnish with cheddar cheese.
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