Breakfast Chilaquiles

Serves 4-6
Vegetarian

This is one of my favorite breakfasts. I love the contrast between the crunchy corn tortillas and the rich, buttery eggs. Perfect for a Mexican-themed breakfast or brunch party, try serving this dish with chopped avocado, fresh cilantro, a bowl full of sour cream, and lime wedges.

I strongly advise the use of a non-stick pan when you make this dish. Eggs are notorious for burning and sticking in anything but.

oil
1 yellow onion, diced
a few cloves of garlic, chopped
1-2 bell peppers of any color, chopped
1 zucchini, chopped
a few fresh tomatoes, chopped
1 small can of diced green chilies
salt & pepper
fresh or dried oregano
fresh cilantro
8 corn tortillas, ripped up into bite-size pieced
8 eggs, beaten with salt, pepper, and a little hot sauce
a few cups of your favorite shredded or crumbled cheese (I like fresh Mexican farmers cheese, but cheddar, mozzarella, or even cream cheese would be great too)

Sauté the onions, garlic, peppers, zucchini, tomatoes, and chilies in a large skillet with some olive oil. Season them with some salt and pepper. Cook the veggies over medium-high heat until they begin to brown.

Add a few more splashes of oil to the pan, and throw in the pieces of corn tortilla. The goal hear is to get them sort of crispy, and you need enough oil in the pan to make that happen. Throw in the oregano and cilantro.

Once the tortillas are crispy, turn the heat down to medium-low, add a little more oil, and pour the egg mixture on top. Try to cover everyth ingredient in the pan with the eggs so there are no dry spots. Cover the pan with a lid or some tinfoil and let the eggs cook. DON’T MESS WITH THE EGGS! If you start stirring up the mixture with a spatula, your results will resemble scrambled eggs, instead of a golden, frittata-like masterpiece. Trust me on this one. Don’t touch the eggs until they have completely set.

Once the eggs have almost set, add your cheese on top. Cover again until the cheese melts.

Try serving this dish with Roasted Breakfast Veggies.