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  • Toby Kramer


Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand.


Yield: 4 to 6 servings

  • 6 large eggs

  • Salt

  • 6 Corn tortillas

  • 2 tablespoons vegetable oil

  • 250g tortilla chips, broken if very large

  • 250g diced onion

  • 250g diced, seeded green pepper

  • Handful of chopped coriander

  • 60g grated cheese of your choice

  • ½ avocado, pitted, peeled and sliced

  • Salsa, for serving


Step 1 Beat the eggs with ½ teaspoon salt in a medium bowl.

Step 2 Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.

Step 3 Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, pepper and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.

Step 4 Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the coriander on top.

Step 5 Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado, salsa and chilli. Serve immediately or wrap each taco in foil to eat out of hand.

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