My mom lived in Mexico for a summer and brought back all kinds of good recipes. This one has become a family favorite. There are not many things that all three men in the house beg for, and these eggs are one of them. We make a ridiculously large amount of these, leave them on the counter, and they don't last an hour. Expecting a "thanks!", my mom and I usually just get a "is that it?" These eggs are perfect for breakfast, lunch, or even a quick dinner. We even served them at a football party and they were a hit.
1 T olive oil
1 oz can rotelle tomatoes (diced tomatoes with green chili), drained
1 14.5 oz can petite diced tomatoes, drained
1 medium onion, chopped
2 cloves garlic
10 slices canned or fresh jalapeños, minced
Lowry’s seasoning salt to taste
Pepper to taste
12 eggs, beaten
Sauté onions in olive oil until transparent. Add garlic. Continue to cook until garlic is soft. Add both cans of tomatoes and cook thoroughly. Add salt and pepper. Add eggs and cook just like you would make scrambled eggs.
Warm tortillas on a skillet or over gas burner, turning frequently. They should be crispy and begin to bubble.
Serve eggs with tortillas and hot sauce (I use Frank's red hot. Even if your not a fan of hot sauce, try it!). Tear the tortillas into quarters and pick up egg with tortilla sections or you can make mini burritos like my dad.