Eat For Eight Bucks: Mexican Eggs Recipe Recipe

Name: Eat For Eight Bucks: Mexican Eggs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive or vegetable oil; 5 corn tortillas, sliced into 1/4-inch strips; 2 tablespoons minced onion; Salt; Pepper; 7 large eggs; 1 cup (about 3 ounces) coarsely grated Monterey jack cheese; 1 teaspoon cumin; 1/4 cup salsa (optional, preferably a thin, unchunky variety); 1/4 cup chopped cilantro

Servings: persons

Olive or vegetable oil
5 corn tortillas, sliced into 1/4-inch strips
2 tablespoons minced onion
Salt
Pepper
7 large eggs
1 cup (about 3 ounces) coarsely grated Monterey jack cheese
1 teaspoon cumin
1/4 cup salsa (optional, preferably a thin, unchunky variety)
1/4 cup chopped cilantro

1
Pour into a 12-inch skillet, non-stick or cast-iron, enough oil to coat the bottom generously. Heat the oil over a fairly high flame until it is very hot but not smoking. Test its temperature by dropping in a small piece of tortilla: if it starts to sizzle right away, proceed, but if it just sits there, let the oil get hotter.
2
While the tortillas cook, beat together the eggs, half of the cheese, the cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the optional salsa if you are using it. When the tortilla strips are quite crispy, push them up against the edges of the skillet, leaving a bare spot in the middle. If it looks very dry, add another spoonful of oil. Then pour the eggs into the skillet, reduce the heat to low, and let them sit for a minute. Scramble the eggs in the middle of the skillet, drawing in bits of crispy tortilla as necessary; by the end, everything should be mixed together. About a minute before the eggs are done to your liking, sprinkle the rest of the cheese all over and give them a stir.
3
Toss in the cilantro and serve right away with more salsa, if you have it, on the side, as well as roasted potatoes and refried beans.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Olive or vegetable oil, 5 corn tortillas, sliced into 1/4-inch strips, 2 tablespoons minced onion, Salt, and more.

Yes, Eat For Eight Bucks: Mexican Eggs Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eat For Eight Bucks: Mexican Eggs Recipe

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