Mexican Scrambled Eggs -- Huevos a la Mexicana
User Reviews
5
8 reviews
Excellent
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
175 kcal
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Course
Main Course, Breakfast
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Cuisine
Vegetarian
Mexican Scrambled Eggs -- Huevos a la Mexicana
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These Mexican Scrambled Eggs are perfect for weekend mornings: well-balanced, super easy to make, and they have real kick!
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Ingredients
- 1 Roma tomato
- 1/8 onion
- 1 jalapeño
- 4-6 cilantro sprigs
- 5 egg
- refried beans (optional)
- corn tortillas (optional)
- 1/4 teaspoon salt
- black pepper freshly cracked
- 1-2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon butter optional
Instructions
- 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.
Notes
- You can use serrano peppers instead of jalapenos if you want.
- Feel free to serve with warm corn tortillas loaded with beans and cheese.
Nutrition Information
Show Details
Calories
175kcal
(9%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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