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Ingredients
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2 tomatoes, chopped
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6 dried chile de arbol peppers
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1 onion, sliced
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2 cloves garlic, minced
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1 teaspoon chicken bouillon granules
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salt to taste
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water to cover
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2 tablespoons vegetable oil, or to taste
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2 (6-inch) corn tortillas, cut into strips
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4 eggs
Directions
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Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
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Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
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Heat oil in a large skillet over medium heat. Cook and stir tortilla strips in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.
Nutrition Facts (per serving)
329 | Calories |
12g | Fat |
36g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 329 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 13% |
Cholesterol 164mg | 55% |
Sodium 221mg | 10% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 13g | 27% |
Vitamin C 23mg | 25% |
Calcium 113mg | 9% |
Iron 1mg | 7% |
Potassium 307mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.