Chilaquiles Scramble
Ingredients
- 2 tablespoons olive oil, divided, or to taste
- 1 small onion, finely chopped
- 1 jalapeno pepper, finely chopped
- 1 small tomato, diced
- 2 cloves garlic, minced
- ½ cup salsa verde (green salsa)
- ½ teaspoon ground cumin
- salt and ground black pepper to taste
- 3 cups tortilla chips
- 5 large eggs
- ½ cup crumbled Cotija cheese
- 1 medium avocado, sliced
- ¼ cup chopped fresh cilantro
- 2 tablespoons sour cream, or to taste
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Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and jalapeño; cook and stir until onion is translucent, about 5 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce the heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
- Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Whisk eggs together in a bowl, then pour into the hot pan and cook until starting to set, about 2 minutes. Scrape cooked egg from the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more.
- Fold eggs into tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off the heat.
- Divide egg mixture among four plates. Garnish with avocado, cilantro, and sour cream.
Source
Original recipe: View Original