Spicy Scrambled Eggs with Tortilla Chips Recipe – Huevos con Tortilla

Spicy Eggs


  • 7 Roma Tomatoes
  • 5 Tomatillos
  • 4 Árbol Chiles
  • 1 Manzano Chile
  • 1 Caribe Chile
  • 1 Medium Onion, wedged
  • 4 Garlic Cloves, peeled
  • 1 Chicken Bouillon Cube
  • Salt, to taste
  • 8 – 12 Tortillas
  • Vegetable Oil
  • 12 Eggs


To make the salsa, bring the tomatoes, tomatillos, and chiles to a boil.

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Reduce heat to low, cover, and simmer about 5 minutes. Allow to cool.

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Once cooled, remove the skin from the roma tomatoes. In two separate batches, place the boiled vegetables in the blender along with the onion and garlic. Blend until smooth.

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Pour into a medium sized saucepan with a tablespoon of vegetable oil and bring to a boil. Add the chicken bouillon, reduce heat to low, and simmer 5 to 10 minutes. Taste and add salt if needed. Set aside.

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Cut the tortillas into 6 wedges each.

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In a large skillet, heat the vegetable oil over medium-high heat. In separate batches, fry the tortilla triangles until golden and crispy, flipping them to halfway through to fry them thoroughly.

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Remove the tortilla chips from the oil and drain them on paper towels. Meanwhile, thoroughly whip the eggs with a whisk.

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In the same skillet, remove the excess oil, with about a tablespoon left over, and set the pan over medium heat. Depending on the size of your pan, you may need to do the following in two batches: Pour the eggs into the skillet, cook about a minute, then add the fried tortilla chips to the eggs and cook, flipping occasionally, until the eggs are cooked through.

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Pour some of the salsa over the eggs and chips and serve immediately. Serve along with refried beans if desired.


Recipe Posted by Lindsay

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