South of the Border Eggs
- COOK TIME
- 25 Min
- READY IN
- 25 Min
Add a little fiesta to your mornings with this easy recipe for South of the Border Eggs.
What You'll Need:
1 tablespoon olive oil, divided
2 zucchinis, sliced
teaspoon salt, divided
teaspoon black pepper, divided
4 (6-inch) corn tortillas
4 large eggs
cup (3 ounces) shredded Monterey Jack cheese with peppers
What To Do:
- Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add zucchini, and saute 8 minutes or until golden. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; remove from skillet, and keep warm.
- In same skillet, heat tortillas, 2 at a time, 2 minutes on each side (see Note). Remove from skillet, and keep warm. Heat 1 teaspoon olive oil in skillet; add 2 eggs, and sprinkle evenly with 1/8 teaspoon salt and dash of pepper. Fry to desired degree of doneness, turning once. Repeat with remaining olive oil, eggs, salt, and pepper.
- Place toasted tortillas on serving plates; top evenly with zucchini, cheese, and eggs. Serve with desired toppings.
Don't be tempted to walk away when toasting the tortillas for this recipe- they become golden and crispy very quickly!
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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