This is a classic family favorite. My mom used to make this for me and my sister when we were little. It’s still my all-time favorite breakfast, and I’m not even that big of a fan of eggs… We have always just called it “Tortilla & Eggs”. It’s a super simple take on the traditional Chilaquiles dish. Corn tortillas are cut into strips, fried, mixed with scrambled eggs and cheese. It pairs perfectly with the homemade garlic guac and fresh salsa. Or, if you’re in a real rush or feeling lazy, just top with your favorite hot sauce.

Tortilla & Egg Scramble with Garlic Guacamole & Fresh Salsa

Serves about 3

Ingredients

• 8 tortillas

• 8 eggs

• Cheddar or Jack cheese (grated)

For the Garlic Guacamole:

• I avocado

• 1 tablespoon lime juice

• 1 garlic clove, minced

For the Salsa:

• Handful cherry tomatoes, sliced

• 1 radish, thinly sliced

• Spoonful sliced pickled jalapeños

• Spoonful of the pickled jalapeño juice  

• 1 tsp cilantro, roughly chopped

• 1 tablespoon lime juice

• Pinch of salt, pepper, cayenne and cumin

• 1 garlic clove, minced

Directions

1. Prepare the salsa: In a medium bowl, add all of the ingredients for the salsa. Set aside.

2. Prepare the garlic guacamole: In a food processor, purée all the ingredients for the guacamole. Set aside.

3. Stack the tortillas, cut them half, then into about 1-inch wide strips.

4. Crack the eggs in a medium bowl and beat together. Season with salt and pepper.

5. In a large pan heat about 3-4 tbsp olive oil over medium heat. Add the tortilla strips and fry for about 10-15 minutes, stirring and flipping the strips frequently until they become golden brown and crispy.

6. Pour the beaten eggs over the tortillas and stir for a couple minutes, until eggs are done. Sprinkle with a handful of grated cheese and mix to melt the cheese.

7. Serve with the salsa and guacamole!