Under 30 Minutes

Corn-Tortilla and Egg Scramble

Put a Southwestern twist on your morning scrambled eggs with torn corn tortillas. Add chile and tomato for flavor as well as lively color.

  • Prep:
  • Total Time:
  • Servings: 4
Corn-Tortilla and Egg Scramble

Source: Everyday Food, September 2010


  • 3 tablespoons vegetable oil
  • 6 corn tortillas, torn into small pieces
  • 1/2 white onion, diced small (1 cup)
  • 1 large poblano chile, seeded and diced small (1 cup)
  • 1 medium tomato, diced small (1 cup)
  • coarse salt and ground pepper
  • 8 large eggs, lightly beaten
  • 1/2 cup grated cheddar cheese (2 ounces)
  • salsa or hot sauce (optional), for serving


  1. In a large nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard 1/3 of the oil from skillet. Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper.

  2. Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.


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