December 17, 2006


1 small onion, minced
2 cloves of garlic, minced
2 chili peppers, minced
2 tablespoons green onions
1 small tomato, diced and gently squeezed (to remove excess liquid)
4 soft corn tortillas, cut into 1 inch strips
4 soft corn tortillas, warmed (to serve along side)
1 tablespoon salsa
1 tablespoon sour cream
4 eggs
1/3 cup, cheddar cheese cubed
1 tablespoon butter
1 tablespoon oil

Saute onion, garlic, chili peppers, tomato, and tortilla strips in the oil and butter for 10-15 minutes until vegetables are soft. Whisk eggs with sour cream, green onions, and salsa. Stir cheese into egg mixture and scramble together with the vegetable / tortilla mixture until the eggs are to the desired consistency. Serve with the warm corn tortillas.
My thoughts:
I sort of think of this as the Mexican version of matzo brei, except spicy. We had it for breakfast and it is just as easy to make as scrambled eggs but a little more fun.