For anyone on the go, this is a hearty, portable breakfast – eggs wrapped in tortilla and twisted up in foil on the fly have satisfied my boys for twenty years. At home, just place the pan with the eggs and toasted corn tortillas in the center of the table. Everyone can make their own taco at the table or just use the tortillas as a fork-shovel. Alternatively, salted tortilla chips also make a crunchy contrast to the soft eggs, crumbled over the top. I love these eggs very spicy, but the chilies can be adjusted to taste. If you’re cooking for one, use two eggs and adjust the other ingredients.
Mexican Egg Scramble
18 corn tortillas or 1 bag salted tortilla chips
1 T. vegetable oil
5 scallions (both white and green parts), chopped, or ½ cup chopped onions
4 to 6 serrano or jalapeno chilies, minced
1 large or 2 small tomatoes, coarsely chopped
1 ¼ t. coarse salt
¼ c. fresh cilantro (optional)
1 dozen large eggs
1. If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
2. Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chilies. Add the tomatoes, salt and cilantro, if using. Stir over high heat for about 2 minutes.
3. Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.
(Recipe from “Mad Hungry, Feeding Men and Boys”; by Lucinda Scala Quinn”)