Huevos A La Mexicana
User Reviews
5
Huevos A La Mexicana
Description
Huevos A La Mexicana combines lightly sautéed onions, diced peppers, and tomatoes with softly scrambled eggs to create a vibrant dish reflecting simple Mexican home cooking. The onions and peppers are cooked just until translucent and softened, and the tomatoes are gently warmed but kept intact to maintain some texture. The eggs are added last and cooked on low heat forming large, tender curds instead of being overcooked. This method results in a creamy, fluffy scramble with bursts of vegetal freshness and mild heat from the peppers.
The melding of these fresh ingredients with the eggs results in a flavorful but not overpowering dish that can be served by itself or alongside warm tortillas, beans, or rice to complete a meal. The inclusion of Anaheim or jalapeño peppers provides a subtle spicy kick, which can be adjusted according to taste by varying the pepper used.
Ingredients
- 5 egg large
- salt to taste
- black pepper to taste
- 1 Tablespoon vegetable oil or olive oil; butter as alternative
- ⅓ cup white onion chopped into small cubes, or yellow onion
- ⅓ cup Anaheim pepper chopped into small cubes, or jalapeño pepper
- 1 Roma tomato
Instructions
- Crack the eggs into a medium bowl and season with salt and pepper. Whisk with a fork until blended. Set aside.
- Heat the oil in a medium non stick skillet over medium to high eat. in a medium non-stick pan over medium heat.
- When the oil is hot (but not smoky), add the chopped onion and pepper. Saute for 2 minutes or until the onion starts to turn translucent.
- Add the tomato and saute for 1 to 2 minutes until the tomato starts to soften up. Season the veggies with a little salt and pepper too.
- Note: don't cook the tomato until it gets mushy. The perfect consistency is when it's soft but you can still see the shape.
- Lower the heat to medium-low heat. Pour in the eggs, and let them cook for a few seconds without stirring.
- With a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
- Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
- Remove the pan from the heat when the eggs are set but not dried out.
- Serve and eat immediately while hot. Serve with an extra sprinkle of salt, a grind of black pepper and salsa or hot sauce (if desired).
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 273mg | 91% |
| Sodium | 106mg | 4% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
