Ingredients

The following ingredients have 4 Servings
  • 8 eggs
  • 2 tbsp avocado oil
  • 6 corn tortillas (sliced into ¼-in strips lengthwise then cut in half crosswise)
  • 1 tbsp butter
  • ½ cup finely diced white onion
  • ½ cup seeded and finely diced poblano pepper
  • 2 cloves minced garlic
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • ¼ cup salsa verde (plus more for serving)
  • 2 tbsp. Lime juice (or the juice of 1 lime)
  • ½ cup of monterey jack cheese
  • Pico de gallo (for serving)
  • Avocado (for serving)
  • 1 lime (cut into wedges, for serving)

Instruction

  • In a large bowl, whisk your eggs and set aside.
  • In a large skillet over medium heat, add the avocado oil. Once heated, working in batches, carefully place the corn tortilla strips into the skillet until crips on both sides; about 2 minutes. Transfer the crispy tortilla strips to a paper towel-lined plate until all are complete.
  • Next, melt the butter in the skillet then add the onion, poblano, garlic, salt and pepper and cook, stirring, until the vegetables are tender; about 3 minutes.
  • Add the crisp tortilla strips back into the skillet. Pour in the eggs, salsa verde and lime juice into the skillet and gently stir to combine with the vegetables. Cook, pushing the eggs toward the center with a spatula, until they are just set; about 4 minutes.
  • Once the eggs are set, turn off the heat and sprinkle the monterey jack over top and let melt.
  • I like to serve mine alongside sliced avocado. Topped with pico de gallo and a squeeze of lime. You can eat alone or alongside refried black beans. I also love to serve mine in warmed tortillas for a delicious breakfast taco.