Ingredients45 m servings 205 cals
- Heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.
- Mix the onion, tomato, and serrano chile peppers into the skillet. Season with salt and pepper. Continue to cook and stir until onions are tender.
- Stir the eggs into the skillet, and cook until firm.
Per Serving: 205 calories; 11.7 g fat; 14.7 g carbohydrates; 11.3 g protein; 279 mg cholesterol; 119 mg sodium. Full nutrition
ReviewsRead all reviews 21
Delicious! We used stale tortilla chips rather than frying tortillas, and added them right at the end just before the eggs were fully cooked. No cheese needed--this is tasty as is!
My family loves these. I've torqued the recipe depending upon what I have in my fridge. Instead of a fresh tomato, I've used a half a can of cut up tomatoes. Instead of fresh chiles, I've used a...
We just made this for brunch with friends and everyone loved it! Easy, great, and no leftovers.
Great recipe, very authentic tasting. I don't use serranos very often because others in my family think they're too hot. I also like roasted peppers with my chilaquiles, so I roast jalapenos or...
I was very happy with this recipe! I followed the recipe exactly and it was excellent! My fiance is mexican and when I gave him this for breakfast, he said it was better than what he was used ...
My mom always made something like this when I was growing up so I was glad to find a recipe that seemed to be just like what I remembered. It was easy & tasty. I added shredded cheddar and jack ...
Muchas gracias!!! This was a quick and delicious supper for the two of us. I scaled down the recipe, using 4 corn tortillas and 4 eggs. I topped with sour cream (VIEW MY PHOTO) and a side of ref...
Good in its own way (& with salt & pepper added), but I really wanted it saucier - perhaps adding some red enchilada sauce would've satisfied. To reduce the very high cholesterol, I used 2 whole...