Chilaquiles are a Mexican dish of stir-fried leftover tortillas smothered in salsa. You can add eggs or meat to the dish and eat them for breakfast or lunch. It's a great way to use up those old tortillas that always seem to get left in the fridge after you buy a batch for taco night. I love chilaquiles, but when I'm in trying-to-use-up-leftovers mode, I'm not exactly about to make the homemade green or red sauce the dish needs. So, instead, I tapped into my Jewish roots and made chilaquiles like fried matzoh--by slicing up the tortillas and throwing them into salsa-flavored scrambled eggs. It's easy, filling, and pairs eggs with hot sauce, one of my favorite combinations!
3 eggs per person
2 old corn tortillas per person
salsa and/or chopped onion, green peppers, tomato, etc.
hot sauce or more salsa for serving
Slice the tortillas into halves, then slice the halves into strips. Scramble the eggs. Mix in the tortillas, and a big plop of salsa (the salsa will keep the eggs moist, so no need to add water or milk). Salt and pepper to taste, and allow to sit for a few minutes before cooking so the tortillas moisten. Heat butter or oil in an omelet pan. If using, stir fry chopped onion and other vegetables. When oil is hot or onions are translucent, add egg/tortilla mix. Cook over low-medium heat, stirring up cooked egg as you would for scrambled eggs. Serve with hot sauce.