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Smoky Tortilla Skillet

By Trish Coffman

Need a post-ride brunch that’s healthy and a crowd pleaser?

Think whole eggs. Not only are egg whites considered a source of the highest quality protein (to repair your quads after those climbs you killed today), the yolks are also a major source of dietary choline, a B vitamin that’s an anti-inflammatory and helps your nerves communicate with your muscles (you might need that around, say, mile 86).

You will need:

  • 1 tbsp canola or extra-virgin olive oil
  • 1/2 lg onion, diced small
  • 1/4 tsp smoked sweet paprika
  • 3 garlic cloves, minced
  • 1 can green chiles
  • 1 28-oz can whole organic tomatoes
  • 8 corn tortillas
  • 6 large eggs
  • 1/2 C shredded cheddar, Monterey Jack or Oaxaca cheese
  • Kosher salt and freshly ground black pepper


Heat oil in a large skillet over medium heat. Cook onions until translucent, stirring occasionally, about 8 minutes. While the onions cook, cut the tortillas into small rectangles, about 2 inches in length. Season the onions with salt and pepper (to taste) and the paprika. Add garlic and cook 30 to 45 seconds until fragrant. Add green chiles, then tomatoes. Raise the heat a touch, and allow the sauce to simmer until it’s bubbling and thickened, about 5 to 7 minutes. As the sauce cooks, periodically use your spoon to break the tomatoes into large chunks.

Add the tortillas, gently folding them into the sauce. Make six dents in the sauce with the back of your spoon, then break an egg into each dent. Break the yolks with your spoon, swirling gently to spread the eggs a bit through the sauce. Top with cheese. Cover and cook over medium-low heat until eggs are set and the cheese is melted.

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