Best 4 Mexican Eggs With Crispy Tortilla Slices Recipes

MEXICAN EGGS WITH CRISPY TORTILLA SLICES

Steps:

• Preheat oven to 200°C.
• Lightly beat eggs and combine with the milk and season well.
• Cut the tortillas into narrow strips and place on a oven tray and bake in 200C oven until they are golden brown and crisp.
• Heat oil in a medium pan and add the onion and cook over moderate heat until the onion is tender but not coloured and then add the garlic and the chilli and cook a minute longer.
• Pour the eggs and cook over a moderate heat, stirring only enough to move the curds from the base of the pan, you want big soft curds.
• When the egg is almost set, remove from the heat and fold through the tomatoes, tortilla crisps and the coriander and serve immediately.

MIGAS RECIPE: MEXICAN SCRAMBLED EGGS WITH CRISPY TORTILLAS

Steps:

• Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
• Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
• Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
• Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
• Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
• Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!

MIGAS RECIPE

Steps:

• Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
• Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
• Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
• Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
• Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.

WRAPPED MEXICAN EGGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
• Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
• In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
• Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
• Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
• Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.