3 large eggs
1 teaspoon kosher salt
3 tablespoons vegetable oil
3 medium corn tortillas, cut into 1/4-inch strips
1/4 cup diced white onion
1/4 cup diced green bell pepper
100 grams (about 1 cup) shredded Oaxaca cheese, or mozzarella
1 medium avocado, sliced, for optional garnish
2 tablespoons grated cotija cheese, for optional garnish
Salsa, for serving, optional
Steps to Make It
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Gather the ingredients.
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Position a rack in the center of the oven and heat to 350 F. In a medium bowl, add the eggs and salt. Whisk to combine. Set aside.
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Heat the vegetable oil in a medium nonstick, oven-proof skillet over medium heat. When the oil shimmers, add tortillas and fry, stirring occasionally, until crisp, about 2 minutes.
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Add onions and the bell peppers. Cook, stirring frequently until softened, about 5 minutes.
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Add the eggs, stirring to combine the ingredients. Continue to cook, stirring often, until eggs are cooked until just set.
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Top evenly with the Oaxaca cheese, transfer to the oven and bake until the cheese melts, about 8 minutes.
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Remove from the oven and top with avocado, cotija cheese, and salsa, if using.
Recipe Tips
- For crispier tortillas, try drying them out, first. Remove tortillas from packaging for an hour or two before cooking.
- Adding the salt to the eggs before cooking can help keep them from becoming watery. Cooking eggs with acidic ingredients like tomatoes can also cause “weeping,” which is why this recipe does not call for them. Add tomatoes after cooking in the form of pico de gallo or salsa.
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";}}Egg Recipes, Breakfast & Brunch
Latin American Food, Mexican Food
Mexican Mains
