What's on your breakfast menu this week? 🥓🍳 Why not kick things up a notch? Try this Chilaquiles Rojos recipe from Sunday Supper contributor @taramctable
and start your day off with a kick!
4 corn tortillas soft
Canola or vegetable oil
1 cup salsa plus extra for serving
2 2/3 oz extra sharp cheddar, grated
Crema Mexicana or sour cream
green onions, thinly sliced
Cut the soft corn tortillas into triangles.
In a small bowl, beat together the eggs.
In a large non-stick skillet or pan, drizzle a thin layer of oil over medium heat. Once heated, add the tortilla triangles in batches, being careful not to overcrowd. Fry briefly on each side until crisp. Transfer to a towel-lined plate.
If needed, add a little more oil to the skillet and pour in the beaten eggs. Cook, breaking up the eggs into small pieces, until scrambled but still retaining some moisture. Transfer to a plate and cover to keep warm.
Place the crispy tortillas back in the skillet and cover with the salsa. Stir to combine, but keep a few edges uncovered to retain their crispy texture. Cook, stirring occasionally, for about 5 minutes to thicken the mixture.
Add in the eggs, stirring to combine, and top with the grated cheddar cheese. Cover the skillet and cook just long enough to melt the cheese.
Remove from heat, top with desired garnishes, and serve.
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