A delightful Tex-Mex twist on scrambled eggs. This quick and delicious dish combines fluffy eggs with crunchy tortilla chips, jalapeño, tomato, and melted cheese, serving as the perfect Mexican-style breakfast or brunch.
Heat the vegetable oil in a large pan over medium heat, then add the diced jalapeño, red bell pepper, and onion, cooking until softened, about 5 minutes.
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In the meantime, lightly beat the eggs in a bowl and season with salt and ground black pepper. Set aside.
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Stir the diced tomato into the pan with the sautéed vegetables, cooking for another 2 minutes.
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Pour in the beaten eggs and let them cook for about 30 seconds before stirring.
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Continue to cook the eggs, gently stirring occasionally, for about 3 minutes or until the eggs are just set.
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Stir in the lightly crushed tortilla chips and shredded Monterey Jack cheese, combining well with the eggs and vegetables.
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Serve the Tex-Mex Scrambled Eggs Fiesta with a sprinkle of spicy chili flakes on top and your favorite hot sauce on the side.