This Mexican breakfast dish is a mixture of tortilla strips with eggs and salsa.

Prep Time:
15 mins
Cook Time:
18 mins
Total Time:
33 mins
4 servings


  • 2 tomatoes, chopped

  • 6 dried chile de arbol peppers

  • 1 onion, sliced

  • 2 cloves garlic, minced

  • 1 teaspoon chicken bouillon granules

  • salt to taste

  • water to cover

  • 2 tablespoons vegetable oil, or to taste

  • 2 (6 inch) corn tortillas, cut into strips

  • 4 eggs


  1. Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.

  2. Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.

  3. Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.

Nutrition Facts (per serving)

329 Calories
12g Fat
36g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 329
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 13%
Cholesterol 164mg 55%
Sodium 221mg 10%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 13g
Vitamin C 23mg 114%
Calcium 113mg 9%
Iron 1mg 7%
Potassium 307mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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