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Chilaquiles Scramble
Chilaquiles Scramble
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious chilaquiles breakfast with scrambled eggs, Cotija cheese, and avocado. A flavorful way to kickstart your morning!
Ingredients:
  • 2 tablespoons olive oil, divided, or to taste
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1 small tomato, diced
  • 2 cloves garlic, minced
  • 0.5 cup salsa verde (green salsa)
  • 0.5 teaspoon ground cumin
  • 3 cups tortilla chips
  • 5 large eggs
  • 0.5 cup crumbled Cotija cheese
  • 1 medium avocado, sliced
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons sour cream, or to taste
Instructions:
  • In a skillet over medium-high heat, warm 1 tablespoon of olive oil. Sauté onion and jalapeño until onion is translucent, about 5 minutes. Stir in tomato and garlic for 1 minute. Pour in salsa and deglaze the pan. Season with cumin, salt, and pepper. Simmer for 2 minutes on low heat. Add tortilla chips and toss to coat in the sauce.
  • In a separate skillet, heat the remaining tablespoon of oil over medium-high heat. Whisk the eggs in a bowl, then pour into the hot pan. Cook until the eggs begin to set, about 2 minutes. Gently scrape the cooked egg from the edges and fold it into the center. Continue cooking until the eggs are halfway cooked but still slightly runny, for another 2 to 3 minutes.
  • Gently mix eggs into the tortilla chips until scrambled, stirring consistently for about 2 minutes. Sprinkle in Cotija cheese and remove from heat.
  • Plate the egg mixture evenly onto four plates and top each with fresh avocado slices, fragrant cilantro leaves, and a dollop of creamy sour cream for a beautiful presentation.

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