A practical and hearty classic of Mexican breakfast tables: it's prepared by sautéing fried tortilla chips with tomato, onion, and pepper, then adding beaten egg on top. It's a spiced, colorful skillet dish in which the chips keep a slight crunch.
Heat the olive oil in a wide pan, sauté the onion and pepper until softened; add the tomato and cook until it releases its juice.
Beat the eggs and pour over the vegetables, sprinkle with salt and red pepper flakes; stir gently until it starts to set slightly.
Add the broken tortilla chips and stir briefly so they get well coated in the egg; remove from the heat before the chips get too soft.
If desired, sprinkle grated kaşar cheese on top and wait for it to melt; serve hot.
Important: Combine the tortilla chips with the egg at the very end and cook briefly; leaving them too long will make the chips completely soft and lose their texture. Allergen: contains egg and corn (tortilla).
If you don't have store-bought tortilla chips, you can also prepare them by cutting stale corn tortillas into triangles and frying them in hot oil for a few minutes.
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