A hearty Mexican breakfast classic made by sautéing crisp tortilla chips with tomato, onion, and pepper, then adding beaten eggs. The skillet dish is colorful and spiced, with the chips retaining a little crunch.
Heat the olive oil in a wide skillet. Sauté the onion and pepper until softened, then add the tomato and cook until it releases its juices.
Beat the eggs and pour them over the vegetables. Sprinkle with salt and Turkish red pepper flakes, then stir gently until the eggs begin to set.
Add the crushed tortilla chips and stir briefly to coat them with the eggs. Remove the skillet from the heat before the chips soften too much.
If desired, sprinkle grated kashar cheese (Turkish semi-hard cheese) over the top and let it melt. Serve hot.
Add the tortilla chips to the eggs at the very end and cook briefly; if they sit too long, they will soften completely and lose their texture. Allergens: contains eggs and corn; optional kashar cheese contains milk/dairy.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
