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Mexican Egg Scramble

For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted corn tortillas in the center of the table.

  • Servings: 6
Mexican Egg Scramble

Source: Mad Hungry, September 2010


  • 18 corn tortillas or 1 bag salted tortilla chips
  • 1 tablespoon vegetable oil
  • 5 scallions (both white and green parts), chopped, or 1/2 cup chopped onion
  • 4 to 6 serrano or jalapeno chiles, minced
  • 1 large or 2 small tomatoes, coarsely chopped
  • 1 1/4 teaspoons coarse salt
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 dozen large eggs


  1. If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.

  2. Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.

  3. Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.

Reviews (3)

  • redsoxmom 11 Mar, 2011

    Delicious recipe. I made these eggs with the recipe for pancakes and sausage from the show. So good!!!

  • jazzyheather 1 Mar, 2011

    Very simple, fast and delicious dinner for any night of the week. I added to this and sprinkled grated cheese over the egg mixture before crumbling the chips on top and it turned out great. My family enjoyed it! We will be eating this again!

  • kygal 22 Sep, 2010

    Made this for dinner tonight, after watching Lucinda's show. It was very tasty - not too hot - and super quick. My husband really enjoyed it. I didn't have cilantro, so I substituted parsley. I would definitely make again.

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