Chilaquiles Scramble

This recipe for chilaquiles with scrambled eggs, Cotija cheese, and avocado is a tasty way to start the day.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 428 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 jalapeno pepper, finely chopped
• 1 small tomato, diced
• 5 large eggs
• 2 tablespoons sour cream, or to taste
• 1 medium avocado, sliced
• 2 tablespoons olive oil, divided, or to taste
• 3 cups tortilla chips
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon ground cumin
• 0.5 cup salsa verde (green salsa)
• 0.5 cup crumbled Cotija cheese

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Fold eggs into tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off the heat.

Step 4

Divide egg mixture among four plates. Garnish with avocado, cilantro, and sour cream.