Huevos Oaxaca (Mexico)

(4 servings)

  • 6 corn tortillas - ripped or cut in half
  • 8 large eggs
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup red bell pepper - diced
  • 2 green onions - chopped
  • 1 jalapeno - seeded and chopped
  • 3 Tablespoons milk
  • 3 Tablespoons corn oil
  • 2 Tablespoons fresh cilantro - chopped
  • 2 teaspoons additional cilantro for garnish
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
Place corn oil in a medium-sized deep frying pan on the stove top. Set heat to medium-high.

In a large mixing bowl, beat the eggs with the milk, cumin and salt. Add 2 Tablespoons of cilantro. Mix well. Cover and set aside.

When the oil on the stove is very hot (375 degrees if you're measuring), fry the tortilla halves until they are browned - about 2 minutes - flip tortilla pieces once at the one minute mark.

Carefully remove tortillas from oil and place on stacked paper towels to drain and crisp. Remove pan from heat and reduce heat of the burner to medium. Drain all oil from pan except for a small amount to coat the pan. Add pepper and onion and saute for about one minute until tender. Add jalapenos and stir.

Give the egg mixture a couple quick stirs and pour over the vegetables in the fry pan.

Crumble 4 of the crisp torillas (8 halves) over the setting egg mixture. Stir and continue to cook.

As eggs begin to set, add half of the cheese and stir as you would to make scrambled eggs.

When eggs are completely set, remove from heat and sprinkle on remaining cheese.

Place equal servings on four plates. Garnish with a little fresh cilantro and for the finishing touch... place one crispy totilla half upright smack-dab in the middle of each serving.

The Mexican State of Oaxaca is known for dishes with fresh ingredients and a spicy kick... and to breakfast lovers... for placing upright tortilla chips in their scrambled eggs.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 1690. Submitted 3/31/2006.