All Recipes Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Ingredients

2 tomatoes, chopped 6 dried chile de arbol peppers 1 onion, sliced 2 cloves garlic, minced 1 teaspoon chicken bouillon granules salt to taste water to cover 2 tablespoons vegetable oil, or to taste 2 (6 inch) corn tortillas, cut into strips 4 eggs

Nutrition Info

329.4 calories carbohydrate: 36.2 g cholesterol: 163.7 mg fat: 11.8 g fiber: 2.2 g protein: 13.4 g saturatedFat: 2.5 g servingSize: - sodium: 221 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan, add enough water to cover. Bring to a boil, reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
Transfer chile peppers to a blender using a slotted spoon, blend until smooth. Pour in tomato mixture, blend until smooth.
Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs, stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs, mix well.

4 servings

This Mexican breakfast dish is a mixture of tortilla strips with eggs and salsa.