Tortillas with Eggs

Bon Appetit Tastes of the World, p. 60 (Mexico)

1 tablespoon corn oil

3 5- to 6-inch corn tortillas, halved, cut crosswise into ½-inch-wide strips

4 eggs, beaten to blend

¼ cup canned diced green chilies

2 tablespoons chopped fresh cilantro

Hot pepper sauce (such as Tabasco)

I think this is what they meant?

Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. 

Gettin' all chippy!

Add eggs, chilies and cilantro. Stir until eggs softly set, about 3 minutes. 

Make sure they don't get dry. With all that spice, you'll want some moisture.

Season with hot pepper sauce, salt and pepper. 

So few ingredients - so many favors!

My Rating: 5/5 "Wonderful. It think it was really the cilantro that perfected it, with its great counterbalance to the spicy chilies and hot sauce. The tortillas also add a mellow undertone. Have a lot of water on hand, and then enjoy!"