One of our favorite weekend breakfast meals we would have at our favorite weekend breakfast place. During this pandemic with restaurants closed and take out the only option we were craving these so much so I made a promise to my family to make these for them this weekend. I nailed it first try, but anyone can because it’s an incredibly easy meal to put together. I think next time I may add some shredded chicken to elevate it a little more to a brunch meal. This is my version, so I hope you enjoy.
- 1 tablespoons avocado or olive oil
- 1 medium yellow onion (diced)
- 1 1/2 teaspoon ground cumin
- 32 oz (two 16 oz containers) salsa verde (store-bought or homemade)
- About ¾ Bag Thick Store Bought Tortilla chips
- 10 large eggs (scrambled with1/2 cup milk, salt, pepper, smoked paprika, cayenne pepper, onion powder in 2 tablespoons of butter)
- 1 cup crumbled queso fresco or cotija cheese
- Sliced avocado
- Crema Mexicana or sour cream
- Lime wedges
- In a very large cast iron pan or heavy duty skillet (I used cast iron wok), heat 1 tablespoon of the oil. Add the diced onion and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Sprinkle the cumin over the onions. Cook for 30-60 seconds until cumin is fragrant and lightly toasted. Add the salsa verde and bring to a simmer; reduce heat to low and continue to cook for 8-10 minutes. (Don’t allow the sauce to thicken too much, but if that happens, add a few tablespoons of water or broth to thin it out.)
- Add about 1/3 of the tortilla chips to the salsa verde. Toss to coat. The chips will soften a bit. Stir in the next 1/3 and toss again; repeat until you have at least 3/4 of the bag of chips coated.
- In a separate pan scramble eggs.
- Top with the scrambled eggs, crumbled cheese, sliced avocado, a drizzle of crema Mexicana or sour cream. Serve immediately with lime wedges on the side.