Web Exclusive: Huevos con Tostaditas
Ingredients
- 12 corn tortillas
- Canola oil for frying (about ½ cup)
- 1-2 Roma tomatoes, finely diced
- 1 small white onion, finely diced
- 1 serrano pepper, thinly sliced
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 8 eggs
- ¼ cup chopped green onions or cilantro
- 4 oz queso fresco or Chihuahua
Instructions
Serves 4
- Follow steps 6-8 from the chilaquiles rojos recipe to fry your tortilla pieces and reserve some oil.
- While the tortillas are frying, dice the tomato and onion, and slice the serrano pepper.
- Crack the 8 eggs into a bowl and whisk in the salt and pepper.
- Mix in the tomato, onion and cilantro.
- Return the frying pan to the heat, dump all of the chips into the pan, and allow the chips to become hot. Once they begin to sizzle, add the egg mixture to the pan and coat the chips. Once the egg has cooked, add the cheese and cover the pan with a lid to allow the cheese to melt.
- Serve onto 4 plates and garnish with chopped cilantro. Enjoy immediately!
