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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this recipe from a Mexican cook book by Jane Milton,there are many variations on this popular dish,which is great for breakfast or brunch.the combination of creamy eggs with onion,chile and tomatoes works wonderfully well. Ingredients:
tortilla chips, warm |
1 tablespoon vegetable oil |
2 jalapeno chiles, trimmed and deseeded |
1 garlic clove, chopped |
4 scallions, chopped |
1 large tomato, deseeded |
8 eggs, beaten |
2/3 cup light cream |
1 small bunch cilantro, finely chopped |
salt and pepper |
Directions:
1. heat the oil in a frying pan,saute the garlic and scallion until soft,about 2 min,stir in the diced tomato and fry for another 3 min,stir in chiles and fry for 1 more minute.
2. pour the eggs into the pan and stir until they start to set,stir in the cream and chopped cilantro,arrange the tortilla chips on the plate,spoon on the eggs,serve immediately.
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