A delightful twist on a classic Mexican breakfast dish, combining scrambled eggs, fresh salsa, and crispy tortillas for a flavorful start to your day.
Combine the diced tomatoes, chopped onion, cilantro, and jalapeno in a bowl. Season with salt and pepper to taste, and set aside.
For a smoother salsa, you can blend the ingredients briefly in a food processor.
Heat a tablespoon of oil in a skillet over medium heat. Fry each tortilla until golden and crispy, then place on paper towels to drain.
Ensure the oil is hot before adding the tortillas to achieve a crispy texture.
In the same skillet, add the remaining oil and cook the scallions for 2 minutes until fragrant.
Stir constantly to prevent the scallions from burning.
Whisk the eggs in a bowl, then pour into the skillet. Cook, stirring gently, until the eggs are just set.
Remove the eggs from heat while they are still slightly runny to avoid overcooking.
Sprinkle the shredded cheese over the eggs and stir until melted.
Use a lid to cover the skillet briefly to help the cheese melt evenly.
Serve the scrambled eggs on top of the crispy tortillas and top with the fresh salsa.
Garnish with extra cilantro or a dollop of sour cream for added flavor.
