KK and I both fell victim to public transportation delays on Monday - trains were suspended on all PATH train lines for awhile, and the lines for the ferry from NYC to NJ were the longest I've ever seen them. Needless to say, we had another unexpected menu change. Tortilla Egg Scramble takes approximately 10 minutes to cook, so it's the prefect meal for unexpected evening delays. Although KK loves this meal, he gets a smidge upset at the number of dishes that require washing afterwards. I usually try to help out with the dishes while cooking, but there's just no time with this one!
Please forgive me if you're one of those people who hates recipes that do not specify exact ingredient quantities. I promise you, I am one of those people... but try to embrace the ambiguity of this ingredient list. Add as much or as little hot sauce, cheese, and tortilla chips as you'd like. Consider adding sour cream (I'm not sure why KK hasn't tried that yet given how much he loves it) or green onions like IGE originally suggests (I omit them from the ingredient list because I never have them on hand). Get creative! Let me know if you have any ideas for new toppings to this quick and easy weeknight meal!
Tortilla Egg Scramble
Adapted from Iowa Girl Eats
Time: 10 minutes
Salt and pepper
10 oz. red enchilada sauce
Shredded cheddar cheese
1 avocado, sliced
1. In a bowl, whisk together eggs and a few dashes of hot sauce. Season with salt and pepper.
2. Scramble egg mixture. Add a handful of shredded cheese when the eggs are almost done cooking.
3. While eggs are cooking, warm enchilada sauce and two handfuls of tortilla chips in a saucepan.
4. Serve the warmed sauce and chip mixture into two dinner bowls. Top with eggs, avocado, salsa, additional cheese, and crushed tortilla chips.