Mexican · Brunch
Tortilla Casserole With Fried Eggs
A single-portion baked casserole layering crispy corn tortilla strips with tomato-chile salsa, light queso fresco, and two fried eggs with runny yolks. Delivers classic Mexican huevos-in-salsa flavour with minimal added fat and cheese.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
390Calories
24.2gProtein
19.6gFat
29.8gCarbs
5.5gSugar
5.6gFiber
588mgSodium
432mgChol
6.5gSat Fat
680mgPotassium
202mgCalcium
3.4mgIron
1.2mcgVitamin B12
13mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Sandía
international
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Preheat oven to 400F (200C). Cut corn tortillas into strips, spread on a baking tray, and bake 6–8 minutes until golden and crisp at edges.
2
Sauté
Heat 1/2 tsp olive oil in a skillet over medium heat. Add jalapeno, onion, and garlic; cook 2–3 minutes until onion softens.
3
Simmer
Stir in canned tomatoes, chili powder, and cumin. Simmer over medium-low heat for 5 minutes until sauce thickens slightly.
4
Build
Layer tortilla strips, sauce, and half the queso fresco in a small baking dish. Return to 400F oven for 5 minutes until cheese melts.
5
Fry
Heat remaining 1/2 tsp olive oil in a nonstick pan over medium heat. Fry both eggs 2–3 minutes until whites set and yolks remain runny.
6
Plate
Slide fried eggs onto the casserole. Scatter remaining queso fresco and cilantro over top. Season with salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g)
- 44 corn tortillas (about 1.9 oz/54g), cut into strips
- 1 cup120g, about a third of a 14.5 oz can canned tomatoes
- 11 jalapeno
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 1.2 oz34g queso fresco, crumbled
- 2 tsp2 tsp chili powder
- 1/2 tsp1/2 tsp cumin
- 2 tsp2 tsp olive oil, divided
- 2 tbsp2 tbsp cilantro
