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huevos Oaxaca on plate

Huevos Oaxaca

Dawn Dobie
A sunny Mexican breakfast dish of eggs, corn tortillas and vibrant seasonings
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Prep Time 20 minutes
Cook Time 10 minutes
Servings 2

Ingredients
  

For the tortillas

  • 1-2 tablespoons vegetable oil --I used canola
  • 3 corn tortillas cut in half

For the eggs

  • 2 teaspoons vegetable oil --I used canola
  • 3 green onions white and green parts thinly sliced
  • 1/2 jalapeño minced
  • 1/4 red bell pepper diced
  • 6 large eggs
  • 1 teaspoon water
  • 2 tablespoons chopped fresh cilantro
  • 3/4 teaspoon ground cumin
  • salt and freshly ground black pepper to taste
  • 2 ounces feta cheese or queso fresco --crumbled and divided (see below)

For garnish

  • Fresh cilantro sprigs

Instructions
 

For the tortillas

  • Preheat oven to 350 degrees F.
  • Lightly brush a baking sheet with the vegetable oil. Brush each side of the tortillas lightly with oil and place on baking sheet.
  • Bake for 10-12 minutes, flipping the tortilla halves halfway through the baking time.
  • Remove the baking pan from the oven, and transfer the tortillas to a plate lined with paper towels to cool.

For the eggs

  • Beat eggs with 1 teaspoon of water in medium bowl. Season with salt and pepper to taste. Add cumin and cilantro and whisk until combined. Crumble in 4 tortilla halves. Allow the egg-tortilla mixture to stand while you cook the onions and peppers, about 5 minutes.
  • Heat 2 teaspoons of vegetable oil in 10-inch nonstick skillet over medium heat. Add green onions, red bell pepper, and jalapeño to skillet. Cook for 3-5 minutes, stirring often.
  • Mix 1/2 of crumbled cheese into egg mixture. Pour egg mixture into skillet and cook until eggs are just set, stirring frequently.
  • Divide egg mixture between two plates. Sprinkle remaining crumbled cheese over cooked eggs. Place one tortilla half upright into each mound of eggs. Garnish with cilantro sprigs.

Notes

Adapted from a recipe in Bon Appétit (April 1992)
Can be doubled.