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“Melt sour cream or crème fraîche into this spicy egg dish. Feel free to add ground beef or pork to the softly scrambling egg mixture at step 3.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt half the butter in a pan. Add the garlic and chili and cook until softened but not browned. Add the cumin and cook for just 30 seconds then add the tomatoes and cook over a medium heat for an additional 3-4 minutes until the tomato juices have evaporated. Remove from the pan and set aside.
  2. Melt the remaining butter in a skillet over a low heat and pour in the beaten eggs. Cook, stirring, until eggs begin to set.
  3. Add the reserved chili tomato mixture, stirring gently to mix into the eggs.
  4. Carefully add the tortilla strips (or chips) and continue cooking, stirring once or twice, until the eggs are the consistency you wish. The tortillas should be pliable and chewy.
  5. Transfer to a serving plate and surround with the fresh cilantro and green onions. Garnish with a sprinkling of mild chili powder and serve.

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