These eggs, from Mexican: Healthy Ways with a Favorite Cuisine by Jane Milton has been a quick dinner lately. The author calls them huevos rancheros, but we've always seen them referred to as chilaquiles at our local restaurant and rancheros usually have a hot sauce.
- 2 corn tortillas, several days old, fried crisply
- oil, for frying
- 2 fresh green jalapeno chiles, diced
- 1 garlic clove, crushed
- 4 scallions, sliced
- 1 large tomato, diced
- 8 eggs, beaten
- 2/3 cup light cream
- small bunch of cilantro, finely chopped
- salt and freshly ground black pepper to taste.
- Heat 1 Tb oil in a large frying pan.
- Add the garlic and scallions and saute gently for 2-3 minutes, until soft.
- Stir in the diced tomato and cook for 3-4 minutes, then stir in the chiles and cook for 1 minute.
- Pour the eggs into the pan and stir until they start to set.
- When only a small amount of uncooked eggs remains visible, stir in the cream so that the cooking process is slowed down and the mixture cooks into a creamy mixture rather an a solid mass.
- Stir in the chopped cilantro.
- Arrange the tortilla strips on four serving plates and spoon on the eggs.
- Serve immediately.