Chilaquiles Scramble

My landlady in Mexico used to make chilaquiles when she had stale tortillas. She always scrambled the eggs in, instead of the more typical fried egg on top. It's a very flexible recipe, so use what you have on hand for a yummy brunch dish.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 428 Calories

Ingredients

• 5 eggs
• ¼ cup chopped fresh cilantro
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• 1 small onion, finely chopped
• 1 jalapeno pepper, finely chopped
• 1 small tomato, diced
• 1 avocado, sliced
• 2 tablespoons sour cream, or to taste
• ½ cup crumbled Cotija cheese
• ½ cup salsa verde (green salsa)
• 2 tablespoons olive oil, divided, or to taste
• 3 cups tortilla chips

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 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 heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.

Step 2

Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.

Step 3

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