This Mexican themed egg dish combines jalapenos, tomatoes, cilantro, sausage, onions, and crispy corn tortillas for the perfect South of the border brunch.
Add the oil and preheat the pan to 325°F/160°C (medium).
Cook the onion and jalapeno for 3 minutes and 30 seconds or until the vegetables have softened and begin to color. Stir occasionally.
Cook the sausage for 4 minutes and 30 seconds. Using a spatula, break the sausage into small, uniform pieces. Stir every minute.
Cook the tomato for 2 minutes and 45 seconds until it has softened. Stir occasionally.
Reduce the temperature to 300°F/150°C (medium-low) and cook the eggs for 3 minutes. Using a rubber spatula, stir the eggs frequently scraping the bottom of the pan to ensure the eggs don't stick.
Transfer the eggs to a serving bowl or wrap them in warm tortillas.
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