This Mexican traditional breakfast is so much greater than the sum of it’s parts. Crispy fried tortillas meet scrambled eggs, creating that magical crisp-gone-soggy texture that’s irresistibly satisfying. Topped with radishes and cilantro for freshness, cotija for a pop of salt, and avocado for creaminess, this skillet breakfast is more than enough reason to get out of bed. (A mimosa margarita wouldn’t hurt either!)
|YIELDS: 2 SERVINGS||PREP TIME: 15 MINS||TOTAL TIME: 25 MINS|
3 tbsp. vegetable oil
5 corn tortillas, ripped into 2-inch pieces (about 1 1/2 cups)
1 jalapeño, finely chopped
2 cloves garlic, crushed and chopped
1/2 small onion, diced
5 large eggs
1/2 c. mild salsa
1/4 c. cilantro leaves
1 avocado, pitted and thinly sliced
2 radishes, thinly sliced
1/4 c. cotija cheese, crumbled
Hot sauce, for serving
Heat oil over medium high in a medium non stick skillet. Add tortillas and cook until crispy on one side, about 5 minutes.
Add jalapeño, garlic, and onion. Continue to cook until softened, about 4 minutes. Lower heat to medium low and add the eggs, season with salt, and stir vigorously until everything is scrambled together, about 1 minute. Add salsa and stir to combine with the eggs and tortilla, 1 minute more.
Remove from heat and top with cilantro, avocado, radishes, cheese, and hot sauce.