Mexicaneggswithcrispytortillaslices Recipes

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MEXICAN EGGS WITH CRISPY TORTILLA SLICES



Mexican Eggs With Crispy Tortilla Slices image

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

Provided by ImPat

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

10 eggs
1/2 cup milk
salt (to taste)
pepper (to taste)
2 flour tortillas
2 tablespoons vegetable oil
1/2 onion (chopped)
2 teaspoons garlic (minced)
1 chili (red or green diced or to your taste)
2 tomatoes (diced)
1/2 cup coriander (cilantro leaves)

Steps:

  • Preheat oven to 200°C.
  • Lightly beat eggs and combine with the milk and season well.
  • Cut the tortillas into narrow strips and place on a oven tray and bake in 200C oven until they are golden brown and crisp.
  • 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.
  • 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.
  • When the egg is almost set, remove from the heat and fold through the tomatoes, tortilla crisps and the coriander and serve immediately.

Nutrition Facts : Calories 324.3, Fat 21.1, SaturatedFat 5.8, Cholesterol 469.3, Sodium 292.6, Carbohydrate 14.2, Fiber 1.5, Sugar 3, Protein 18.8

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