Mexicali Eggs

by Stacey Jaros

If the Corned Beef and Small and White Bean incident was a failure, and it truly was, the next morning I redeemed myself somewhat with Mexicali Eggs.


I was looking forward to attempting this recipe. The ingredients are things I generally have on hand.

I'd initially thought of making the meal for dinner. It would quickly come together after work and wouldn't require too much cleanup. However, Jeff isn't a big fan of dinner for breakfast (I know! He's otherwise pretty close to perfect so it's ok).


I halved the recipe because 8 eggs is way too much for two people. Well, I halved the recipe plus one. It just seemed like the right thing to do.


The recipe didn't suggest it but I drained the green chilies. I often make eggs with similar ingredients to this recipe. Whenever I use green chilies or salsa I drain it because I really don't like runny eggs.


Another alteration I made to the recipe is that it called for cooking in 2 Tablespoons of butter. I did use a tiny little bit of butter but 2 Tablespoons in a non-stick pan was entirely unnecessary. I don't use non-stick for everything but it sure is great for eggs.

The biggest decision I had to make when interpreting this recipe was flour or corn tortillas. I think either would work but I chose corn for two reasons: (1) I thought it would taste delicious, and (2) if I was supposed to use flour wouldn't the recipe be called "Breakfast Burritos?" Ultimately I think either would work well in this recipe.


The recipe doesn't mention how to warm the tortillas. I warmed them in a hot, dry pan which worked very well. Years ago I rented a place in San Francisco where the most awesome thing was an antique gas stove with a griddle in the middle. The stove wasn't level (the floor was actually the problem) so it was shite for baking (cakes would come out uneven) but the griddle was awesome for warming tortillas.

Jeff's eggs.

Jeff's eggs.

I pulled Jeff's eggs out of the pan first since I like mine well done. After his were assembled I put my tortillas in the pan to warm and continued cooking my eggs.

This was a delicious meal. I liked it so much that I'm likely to enjoy it for dinner the next time Jeff has Beer & Pizza night with a buddy.

Mexicali Eggs

8 eggs
1/2 teaspoon salt
Dash pepper
1/2 Cup onion, chopped
1/4 Cup canned green chilies, chopped
2 Tablespoons butter
1/2 Cup shredded cheddar cheese
4 tortillas
Taco sauce

Beat 8 eggs with 1/2 teaspoon salt and a dash of pepper. Scramble with 1/2 Cup chopped onion and 1/4 Cup chopped canned green chilies in 2 Tablespoons of butter. Sprinkle on 1/2 Cup shredded cheddar cheese. Spoon eggs in 4 heated tortillas. Roll up and top with heated taco sauce. [I didn't heat the taco sauce since I only used a drizzle of hot sauce. It was fine without heating.]