Mother Earth Living

Mix Eggs with Herbs: Eggs Chilaquile-Style

<p>Vary this recipe by adding 1/2 cup fresh corn, sliced avocado or a small chopped tomato. Freshly minced Italian oregano leaves or 2 or 3 tablespoons of fresh chopped Italian flat-leafed parsley are fine substitutes for the cilantro. <em>Makes 2 servings.</em>
<p>• 2 tablespoons vegetable or olive oil<br />
• 1/2 medium onion, halved and sliced<br />
• 6 corn tortillas, cut into 1/2-inch strips<br />
• 1 or 2 chiles, such as serrano or jalapeño, finely diced<br />
• 2 cloves garlic, sliced<br />
• 4 extra-large eggs<br />
• Salt and freshly ground pepper, to taste<br />
• Generous 1/4 cup fresh cilantro, chopped<br />
• 3/4 cup grated sharp cheddar cheese, divided<br />
• Cilantro for garnish, optional</p>
<p>1. In a large skillet, heat oil and sauté onion for 3 minutes; add tortilla strips and sauté for 3 minutes, turning so they are evenly coated. Add chiles and garlic and sauté for another 1 to 2 minutes.</p>
<p>2. Beat eggs in a small bowl with salt and pepper, and stir in cilantro and half the cheese. Add egg mixture to skillet, stirring and scrambling them with the tortillas until cooked, about 3 to 4 minutes.</p>
<p>3. Turn off heat, sprinkle with remaining cheese and cover for 1 to 2 minutes. Serve on warm plates, garnished with cilantro.</p>
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<em>Contributing editor Susan Belsinger has enjoyed combining eggs and herbs since she planted her first herb garden in the early 1970s. Visit her website at</em>
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<p>Click here for the main article, <a href=”” target=”_self”>
<strong>Mix Eggs with Herbs for Delicious Meals</strong>.</a>

  • Published on Jun 26, 2009
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