Mexican Scrambled Eggs -- Huevos a la Mexicana
These Mexican Scrambled Eggs are perfect for weekend mornings: well-balanced, super easy to make, and they have real kick!
- 1 Roma tomato
- 1/8 onion
- 1 jalapeno
- 4-6 sprigs cilantro
- 5 eggs
- refried beans ((optional))
- corn tortillas ((optional))
- 1/4 teaspoon salt
- freshly cracked black pepper
- 1-2 tablespoons oil
- 1 tablespoon butter (optional)
- Finely chop 1 jalapeno and 1/8 of an onion.
- Rinse and finely chop 4-6 sprigs of cilantro.
- Roughly cut out the seeds of the tomato and discard. Finely chop the tomato, season with a pinch of salt, and let it drain on a paper towel.
- Whisk 5 eggs together.
- Lightly saute the onion and jalapeno in a dollop of oil (and some butter if you want.)
- Add the eggs and season with 1/4 teaspoon salt and freshly cracked pepper. Cook on medium-low heat, turning frequently.
- Just before the eggs are done cooking add the tomatoes and cilantro. Mix well and cook for an additional minute.
- Taste for seasoning and add more salt if necessary (I usually do).
- Serve immediately.
Elements 1 Roma tomato 1/8 onion 1 jalapeno 4-6 sprigs cilantro 5 eggs refried beans ((optional)) corn tortillas ((optional)) 1/4 teaspoon salt freshly cracked black pepper 1-2 tablespoons oil 1 tablespoon butter (optional) Method Finely chop 1 jalapeno and 1/8 of an onion. Rinse and finely chop 4-6 sprigs of cilantro.
Roughly cut out the seeds of the tomato and discard. Finely chop the tomato, season with a pinch of salt, and let it drain on a paper towel.
Lightly saute the onion and jalapeno in a dollop of oil (and some butter if you want.) Add the eggs and season with 1/4 teaspoon salt and freshly cracked pepper. Just before the eggs are done cookery add the tomatoes and cilantro. Taste for seasoning and add more salt if necessary (I usually do).