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Categories:
white onion red bell peppers serrano garlic tomatoes cilantro salt eggs corn tortillas cabbage queso fresco
Viewed: 40 - Published at: 3 years agoIngredients
- 1 small white onion or 1 bunch scallions, chopped
- 2 large red bell peppers, chopped
- 1 serrano or jalapeno pepper, seeded and minced (more to taste)
- 1 large garlic clove, minced
- 1/2 pound tomatoes, cut into small dice, or 1 cup canned diced tomatoes, drained
- 3 to 4 tablespoons chopped cilantro
- Salt to taste
- 6 to 8 eggs
- 6 to 8 corn tortillas, cut in half and toasted in the microwave
- 1 cup thinly shredded cabbage (green or red) or romaine lettuce
- Crumbled queso fresco or feta (optional)
Method
- Heat the oil over medium heat in a large nonstick skillet and add the onion or scallions.
- Cook, stirring, until tender, about 5 minutes for onion, 2 to 3 for scallions, and add the peppers, chili and garlic.
- Stir together until the garlic begins to smell fragrant, about 30 seconds, and add salt to taste.
- Continue to cook, stirring often, until the peppers are quite soft, about 8 minutes.
- Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and are no longer watery, 8 to 10 minutes.
- Beat the eggs in a bowl, season with salt and pepper, and add to the pepper mixture.
- Stir in the cilantro and cook, stirring over low heat, until the eggs are just set but still creamy.
- Remove from the heat and spoon onto the toasted tortillas.
- Top with shredded cabbage or lettuce, sprinkle with cheese if desired and serve.
