Best Mexican Egg Scramble Recipes

Mexican Egg and Tortilla Chip Scramble image

Provided by Food Network Kitchen

Time 30m

Yield SERVES: 4 to 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1 poblano chile pepper, seeded and diced
1 bunch scallions, sliced
1 red jalapeno pepper, halved, seeded and thinly sliced
1/2 cup fresh corn kernels
Kosher salt
8 large eggs
4 cups tortilla chips, slightly crushed
1 cup shredded cheddar cheese (about 4 ounces)
1/4 cup fresh cilantro, torn, plus more for topping
Diced avocado, sour cream and pico de gallo, for topping

Steps:

Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.

Mexican Egg Scramble image

Provided by Martha Stewart

Number Of Ingredients 8

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

Steps:

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.
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.
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.