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South of the Border Eggs

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Add a little fiesta to your mornings with this easy recipe for South of the Border Eggs.

Serves: 4

Cooking Time: 25 min

What You'll Need:
  • 1 tablespoon olive oil, divided
  • 2 zucchinis, sliced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (6-inch) corn tortillas
  • 4 large eggs
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
What To Do:
  1. 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.
     
  2. 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.
     
  3. Place toasted tortillas on serving plates; top evenly with zucchini, cheese, and eggs. Serve with desired toppings.
     
Notes

Don't be tempted to walk away when toasting the tortillas for this recipe- they become golden and crispy very quickly!

OOH ITS SO GOOD!

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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