I call this dish Eggs with Tortillas. It is my variation of the traditional Mexican dish, chilaquiles.
So many Mexican mothers would be mad at me for calling this recipe chilaquiles, though!
My preference is to use poblanos in this recipe, but as we all know, sometimes poblanos aren’t available.
That’s how this dish got to be called Eggs with Tortillas.
This recipe, though, is a perfect quick meal…breakfast, lunch or dinner.
This dish is one of my favorite Sunday brunch entrees, and I’ve had all four burners on my stove going to meet the demand.
Serve this dish with pebre, jicama slaw and black refried beans. But it’s good just by itself!
Eggs with Tortillas
1/2 cup chopped onion
1/2 cup chopped red or green bell peppers
2 tablespoons olive oil
1 small gluten-free corn tortilla
1 pasture raised egg
1 tablespoon chopped jalapeno pepper (optional)
In seasoned cast iron skillet, saute onion along with bell peppers and jalapeno pepper until onions are transparent and a bit golden.
Cut tortilla into bite sized pieces and add to onion/pepper mixture. Cook until tortillas are softened.
Add egg to mixture and stir quickly to mix egg throughout.
Cook until eggs are set. Serve immediately.
Serve with refried beans and a salad. Pebre is also a good side.