Huevos a la Mexicana
Huevos a la Mexicana is a classic Mexican breakfast that's simple, and yet, so satisfying. With just a handful of fresh ingredients, including sautéed vegetables, and under 15 minutest to prepare, this healthy, flavorful dish is a perfect way to start your day. Whether you're making a quick weekday breakfast or pairing it with refried beans and tortillas for a heartier meal, this recipe is a versatile and delicious option.
Equipment
- Pan or skillet
Ingredients
- 4 eggs
- 2 small Roma tomatoes
- 2 serrano peppers
- ¼ small onion
- 1 tablespoon neutral-tasting oil
- salt to taste
- 2 tablespoon diced cilantro (optional)
Instructions
- Wash and dice the serranos, tomatoes and onions into small pieces.
- Add oil to a pan over medium-high heat.
- Once hot, add the diced serranos and onion. Sauté until soft and fragrant, about 2 minutes.
- Add tomato and sauté until most of the liquid has evaporated, about 3-4 minutes.
- Meanwhile, crack eggs into a bowl and season with a pinch of salt.
- Use a fork or whisk to whip the eggs until mixed.
- Lower heat to medium low.
- Pour the eggs over the veggies in the pan.
- Stir the eggs and the veggies together until the eggs are cooked to your liking.
- Garnish with freshly diced cilantro and serve.
- Serve this Mexican scramble by itself, with a side of refried beans, or inside of warm tortillas for breakfast tacos or burritos. It is also great garnished with queso fresco or slices of avocado and a fresh salsa.
Notes
- Use jalapeños instead of serrano peppers for a milder result or a mix of the two.
- Add some extra, amazing flavor by substituting the oil for bacon fat.
- Some people also like to use butter instead of oil to sauté their veggies and eggs.
Nutrition
Serving: 1 servingCalories: 213kcalCarbohydrates: 5.5gProtein: 12.2gFat: 16gSaturated Fat: 3.8gCholesterol: 327mgSodium: 420mgPotassium: 370mgFiber: 1.5gSugar: 3.7gCalcium: 59mgIron: 2mg
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