This was a really fine weekend breakfast (and fast enough that you could almost do it during the week). The tomatoes and chiles give it a a freshness that’s welcome in the dead of winter, the tortillas add a nice crunch, and the eggs make it satisfying.
- 2 Tbs canola oil
- 2 corn tortillas
- 1 pint grape tomatoes, halved
- 1 small shallot, chopped
- 1 jalapeño, ribs and seeds removed, chopped
- 4 eggs
- 1/4 tsp salt
Heat the oil over medium heat in a 10-inch nonstick skillet. Chiffonade the tortillas into strips about 3/8″ (10mm) wide. Fry the strips until crispy and lightly browned, then remove to a bowl with a slotted spoon. While strips are frying, beat eggs with salt. Add shallot, chiles, and tomato to the remaining oil, and saute for a minute or so until heated through. Return the tortilla strips to the skillet and add the eggs. Stir with a silicone spatula until the eggs are done to your liking, and serve with the hot sauce of your choice (Cholula chipotle hot sauce is my current favorite).