• Yield: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins

Serve this spicy Tex-Mex classic with warm flour tortillas and refried beans.


2-- ripe plum tomatoes
2-- fresh poblanos
1-- fresh jalapeño chile
9-- eggs
3tablespoons water, milk or heavy cream
1/2teaspoon salt
1tablespoon olive oil
1small onion, slivered
30-- tortilla chips, broken into bite-size pieces
1cup shredded sharp Cheddar cheese
2tablespoons minced fresh cilantro
-- Extra whole tortilla chips, diced tomato, grated Cheddar cheese, cilantro sprigs and sour cream, for garnish


  1. Preheat broiler.
  2. Place tomatoes, poblanos and jalapeno on a baking sheet. Broil until browned all over and blackened in spots. Place poblanos and jalapeño in a plastic bag to steam as they cool. When cool enough to handle, chop tomatoes and their charred skin. Peel poblanos and jalapeño. Slice chiles open and remove seeds and veins. Slice poblanos into thin strips; mince jalapeño.
  3. Combine eggs, water and salt; whisk.
  4. Heat oil in a large skillet over medium heat. Add onion; sauté until tender. Stir in tomatoes, chiles and their juices. Cook until thoroughly heated and liquid evaporates. Pour in egg mixture, stirring from the bottom. When eggs are nearly done, add chips. Stir and cook until done. Remove from heat and stir in cheese and cilantro, if using.

Recipe adapted with permission from Bill and Cheryl Jamison’s A Real American Breakfast (William Morrow, 2002). 

Nutritional Info *per serving

  • Calories 390
  • Glycemic Load 0
  • Fat 25g
  • Saturated Fat 10g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 9g
  • Cholesterol 450mg
  • Sodium 690mg
  • Potassium 500mg
  • Carbohydrate 18g
  • Fiber 3g
  • Sugars 2g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 15%
  • Calcium 30%
  • Iron 20%