Total Time
Prep 15 mins
Cook 5 mins

We use to have breakfast at church two days a week and took turns cooking, this was a regular of mine. Serve with refried beans and garlic toast.

Ingredients Nutrition


  1. Heat half the oil and saute the tortilla strips.
  2. Drain.
  3. Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
  4. Put tortilla strips back into the skillet.
  5. Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.
Most Helpful

I cut the recipe back to 2 eggs - no problem. Deluxe version of this recipe would be to serve it with some sour cream, avocado, cheese & Salsa - I controlled myself and just added some salsa. It would be delicious with refired beans Mmm Lovely Sunday brunch dish

Bergy January 18, 2009

These eggs are great! I first heard about them some years ago, on a PBS show where this ancient woman was talking about her 'favorite Mexican breakfast', which was *this*. Like another reviewer, I also fried the tortillas crisp - that's how the ancient woman did it also. Served with sour cream and hot sauce.. Delicious!

steve in FL November 22, 2008

We had this as a quick and easy dinner. VERY YUMMY! I didn't have a green chili pepper so I used a red bell pepper instead. I also cooked the tortilla until some of it was golden brown and crunchy. Other than that I made it just as stated. We only had three servings, if we had done four they would have been too small. I will be making this recipe again and again. Thanks for sharing.

Molidol May 06, 2007