Rating: 4 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is a recipe that was made from leftovers that turned out a real winner with friends. I wouldn't recommend adding salsa, because it will take away the fresh taste of the pico.

Recipe Summary

cook:
20 mins
total:
40 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.

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  • When vegetables have softened, crack eggs into the pan. Allow eggs to cook all the way on one side and then flip and cook the other side.

  • When the eggs are finished, heat tortillas in the same skillet until warmed through. Place one tortilla on a plate and top with egg mixture and shredded cheese. Top each serving with 1 tablespoon each guacamole and sour cream.

Nutrition Facts

615 calories; protein 30.5g; carbohydrates 41.6g; fat 36.4g; cholesterol 344.6mg; sodium 981.9mg. Full Nutrition
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