Prep Time: 10 minutes | Cook Time: 10 minutes
- 10 eggs
- 1/4 cup half-and-half
- canola oil for frying
- 4 corn tortillas
- 2 Tbsp butter
- 1 Tbsp canola oil
- 1 red pepper, deseeded and chopped
- 1 onion, diced
- 4 plum tomatoes, chopped
- 1 cup queso fresca, crumbled
- 1/4 cup Chopped cilantro
- Salt and pepper, to taste
- black beans
Preheat a large skillet with 1 inch of oil over medium heat. Once oil is hot, add the tortillas, frying both sides until crisp, about 2-3 minutes.
Remove tortillas from pan and let drain on a paper-towel lined plate. Let cool, then chop into strips. Set aside.
Meanwhile in a bowl whisk together the eggs and half-and half. Season with salt and pepper and set aside.
In a large skillet, add the butter and canola oil and heat over medium-high heat. Once warm, add the red pepper and onion, cooking until brown and caramelized, about 4-5 minutes. Add in the tomatoes and tortilla pieces and stir to combine.
Lower the heat to low, and add the egg mixture, stirring gently as the mixture cooks. Add in the queso fresca and cilantro and stir to combine. Serve with black beans if desired.
This breakfast is best served right away.
If you like it hot, add in a chopped jalapeño and top with hot sauce.
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