Prep 10 mins
Cook 15 mins
Melt sour cream or crème fraîche into this spicy egg dish. Feel free to add ground beef or pork to the softly scrambling egg mixture at step 3.
- 6 garlic cloves, finely chopped
- 1 jalapenos or 1 serrano pepper, deseeded and finely diced
- 2 tablespoons butter
- 1 1⁄2 teaspoons ground cumin
- 6 ripe tomatoes, coarsely chopped
- 8 eggs, lightly beaten
- 8 -10 soft corn tortillas, cut into strips and fried until crisp (or an equal amount unsalted tortilla chips)
- 4 tablespoons fresh cilantro, chopped
- 3 -4 scallions, thinly sliced
- mild chili powder, to garnish
- Melt half the butter in a pan. Add the garlic and chili and cook until softened but not browned. Add the cumin and cook for just 30 seconds then add the tomatoes and cook over a medium heat for an additional 3-4 minutes until the tomato juices have evaporated. Remove from the pan and set aside.
- Melt the remaining butter in a skillet over a low heat and pour in the beaten eggs. Cook, stirring, until eggs begin to set.
- Add the reserved chili tomato mixture, stirring gently to mix into the eggs.
- Carefully add the tortilla strips (or chips) and continue cooking, stirring once or twice, until the eggs are the consistency you wish. The tortillas should be pliable and chewy.
- Transfer to a serving plate and surround with the fresh cilantro and green onions. Garnish with a sprinkling of mild chili powder and serve.
This is one terrific dish! I have heard of it but had never tried it before now. I'm convinced and I think this recipe is absolutely terrific. Spicy, but not too, and savoury, these eggs really hit the spot. Instead of adding ground beef or pork as in Julie's suggestion in the description, I added some leftover cubed ham and it was lovely. Thanks for a recipe I'll make often.