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South of the Border Eggs

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
  • 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.


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

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