This Mexican worn breakfast is so noteworthy greater than the sum of it be components. Crispy fried tortillas meet scrambled eggs, developing that magical crisp-gone-soggy texture that is irresistibly satisfying. Topped with radishes and cilantro for freshness, cotija for a pop of salt, and avocado for creaminess, this skillet breakfast is bigger than sufficient reason to safe off the bed. (A mimosa margarita wouldn’t injure either!)
Made this? Allow us to hang the contrivance in which it went in the commentary share below!
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3 tbsp.
vegetable oil
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5
corn tortillas, ripped into 2-trot gadgets (about 1 1/2 cups)
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1
jalapeño, finely chopped
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2
cloves garlic, overwhelmed and chopped
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1/2
cramped onion, diced
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5
smartly-organized eggs
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Kosher salt
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1/2 c.
soft salsa
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1/4 c.
cilantro leaves
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1
avocado, pitted and thinly sliced
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2
radishes, thinly sliced
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1/4 c.
cotija cheese, crumbled
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Hot sauce, for serving
Instructions
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- Step 1Heat oil over medium high in a medium non stick skillet. Add tortillas and cook dinner except crispy on one aspect, about 5 minutes.
- Step 2Add jalapeño, garlic, and onion. Continue to cook dinner except softened, about 4 minutes. Lower heat to medium low and add the eggs, season with salt, and accelerate vigorously except every thing is scrambled together, about 1 minute. Add salsa and accelerate to combine with the eggs and tortilla, 1 minute more.
- Step 3Deal with from heat and top with cilantro, avocado, radishes, cheese, and scorching sauce.
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