- 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
- Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
- Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
- Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.
04/07/2018
recipepes.com
Chilaquiles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
