Eggs Mexican style

While scrounging thru the fridge one morning I came up with this. It has become a regular around here as it’s easy, adaptable, and filling.

For each diner:

  • 2-6 inch corn tortillas
  • 1 handful grated cheese such a cheddar or Colby-jack
  • 1 or 2 eggs
  • Optional extras (see below)

The extras can be almost anything you like–shredded chicken, chopped onion, pickled jalapeños, chopped olives, etc. But this is fine without extras.

Sprinkle the cheese over one tortilla. Add extras, if using, and put the 2nd tortilla on top, pressing down firmly. Heat about 1 TB of vegetable oil or lard in a frypan and cook until slightly browned and a bit crispy–maybe 1 min. Flip and do the other side. Sprinkle with a little salt if desired and remove to a plate. Cook the egg(s) in the same pan and place on top. Serve with salsa and hot sauce.

Explore posts in the same categories: Breakfast, Ethnic

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