Corn Tortilla and Eggs

What can be better for a breakfast than fried eggs? This is Mexican style eggs, with tortilla, onion and peppers. One of my favorite breakfasts ever.

Blog's Category: International, My Own Fast and Easy, My Staple Food, Perfect Breakfast, Vegetarian

Intro

I discovered a beauty of corn tortillas recently. Insignificantly plain looking, corn tortillas would never caught your eye at a grocery stores. But, as soon as you start toast your corn tortillas on a skillet, its wonderful flavor fills your kitchen with a warm, fruity aroma. This flavor is a perfect match to fried eggs. To make a perfect breakfast, just add some vegetables! 

I have tried different combinations of corn tortilla with eggs and vegetables. All of them were pretty good. Although this particular combination is a winner.


What is it?

It's an eggs, cooked on a bed of toasted corn tortilla strips, cooked onion and two types of peppers - sweet and spicy. It served with plain chopped tomatoes.

Taste Description

Natural smooth richness of runny egg yolks, tender egg whites are swimming in a crunchy and chewy aromatic goodness of tortillas. In addition, wonderful pepper flavor, sweetness of onion, spicy heat of chili pepper and fresh juiciness of tomatoes create perfectly balanced breakfast bite.

How to Serve

Serve, as here, with a fresh chopped tomatoes. Other toppings would work as well:
- avocado
- fresh herbs (cilantro, parsley, thyme, sage, basil)
- any type of salsa
- some sour cream
- green onion
- any type of protein - chopped chicken leftovers, chick peas, beans, lentils.

Notes

- I would not recommend using store-bought corn tortilla chips in place of real corn tortilla. You won't get that wonderful, one of a kind aroma that makes this dish. However. If you in a hurry - go for it, I bet, it still will be enjoyable.

- As cooked vegetables, along with onion and peppers or instead of them, you can use carrots, cauliflower, broccoli, butternut squash, spinach (list can go on and on).

Corn Tortilla and Eggs

For a single serving:

• 3 corn tortillas, cut in wide strips
• 1/2 onion, chopped
• 1/2 bell pepper, diced
• 1/2 fresh chili pepper (or pinch of chili pepper flakes, or cayenne pepper), cut in thin strips
• 2 eggs
• 1/4 tomato, chopped
• salt and black pepper to taste
• 2-3 tbs olive oil, divided

- Use 1 tbs of olive oil to toast tortilla strips. Transfer toasted tortilla on a plate and set aside.

- To the same skillet, add remaining olive oil and cook onion and peppers until they start to caramelize. Add some salt.

- Turn heat to lowest setting. Add toasted tortillas to the vegetables, stir it together and crack eggs. Salt eggs a little bit. Cover pan with a lid and let it cook for about 5-10 minutes depending how well you would like your egg yolks to be cooked.

- Before serving, sprinkle with some black pepper and chopped tomatoes.

- Enjoy!



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IN PICTURES

To get really crispy tortilla, toast it, stirring, on a very low heat. It will help to dry it out completely. It will take some time, about 10-15 minutes.