Once in a while on the weekend, we feel like having a fancier breakfast. My kids don’t generally like eggs so I always end up making pancakes for them and eggs for us. This recipe is great because it’s not very egg-y tasting, so that even Diya (who has never ever eaten an omelette) will eat this.
It comes together relatively quickly for something that looks like much more work. This is my version of it that I came up with while experimenting one morning. We use the Casa Sanchez thick chips to give a bit more bite. You can use any toppings that you like, but our favorites are cilantro, avocado, and a sprinkling of cheese.
(this serves 2 people as a main or 4-5 people as a side)
one pint cherry tomatoes
1/2 bag (or more) of tortilla chips
salt/pepper to taste
taco seasoning (or cumin and paprika)
toppings: queso fresco (I used feta), cilantro chopped, sour cream, avocado (chopped or sliced), anything else that sounds good!
- Heat 3 tablespoons of olive oil in a cast iron skillet until shimmering. Add the cherry tomatoes (sliced in half lengthwise)
- Cook, stirring occasionally, until softened. Add taco seasoning and salt/pepper to taste.
- Beat the eggs with 1/4-1/2 tsp salt. I used one egg and three egg whites (I am not a huge fan of the taste of the yolk).
- Place a large handful or two of the tortilla chips into the tomato mixture, digging them into the mixture a bit.
- Pour the eggs over the chip/tomato mixture and cook for a minute, then turn the chips over in sections and continue to cook. Continue this process until the eggs are set and coating most of the chips.
- Take off the stove and add desired toppings. Serve immediately. Enjoy!