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Tasty Mexican breakfast dish of corn tortillas, savoring sauce, cheese, and toppings.


2 tomatoes, chopped

6 dried chile de arbol peppers

1 onion, sliced

2 cloves garlic, minced

1 teaspoon chicken bouillon granules

salt to taste

water to cover

2 tablespoons vegetable oil, or to taste

2 (6-inch) corn tortillas, cut into strips

4 eggs


1. In a saucepan, combine chopped tomatoes, dried chile de arbol peppers, sliced onion, minced garlic, chicken bouillon granules, and salt to taste. Add enough water to cover and bring the mixture to a boil. Reduce heat and cook until the tomatoes and peppers soften. Stir occasionally. (5-10 min)

2. Using a slotted spoon, transfer the chile peppers to a blender and blend until smooth. Pour in tomato mixture and blend until smooth.

3. Heat oil in a large skillet over medium heat. Cook and stir tortilla strips in the hot oil until crispy for 3-5 minutes.

4. Crack the eggs into the skillet and stir continuously until scrambled and set for about 5 minutes.

5. Strain the blended sauce over the tortillas and eggs and mix well.

Cooking Time

Prep Time:15 mins

Cook Time:20 mins

Total Time:34 mins


Nutrition Facts

329 Calories

12g Fat

36g Carbs

13g Protein