Mexican Eggs With Crispy Tortilla Slices

READY IN: 30mins
Recipe by ImPat

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

Top Review by Starrynews

Easy and delicious - and very filling too. I used a jalapeno pepper that added a nice kick to the dish. I also subbed in a corn tortilla instead of flour so as to make it gluten free. Thanks for sharing! Rookie Recipe Tag

Ingredients Nutrition


  1. Preheat oven to 200°C.
  2. Lightly beat eggs and combine with the milk and season well.
  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.
  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.
  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.
  6. When the egg is almost set, remove from the heat and fold through the tomatoes, tortilla crisps and the coriander and serve immediately.

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