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Egg Chilaquiles


  • Four corn tortillas
  • Corn or vegetable oil for frying
  • Half of a serrano chile, seeds and stem removed
  • One large tomato
  • Half of an onion
  • Half of a green bell pepper
  • Four eggs
  • ¼ cup heavy cream
  • Salt, pepper to taste


  1. In a small frying pan, heat about half of the oil on high.
  2. Slice corn tortillas into wedge shapes.
  3. Fry wedges in oil, in small batches, until crisp but not brown, and remove to a paper towel.
  4. Dice chile, onion, tomato, and bell pepper.
  5. In a separate pan, heat 1–2 tablespoons oil on medium-high heat.
  6. Fry onions until just translucent but not brown.
  7. Add chile, tomato, bell pepper, and eggs.
  8. Scramble well, and cook to your liking.
  9. Turn heat to medium-low, add tortillas and cream, toss.
  10. Serve hot.

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