HUEVOS A LA MEXICANA

Muy Bueno

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This nostalgic and comforting breakfast or brunch is a simple mixture of sautéed onions, jalapeños, and tomatoes scrambled with farm fresh eggs.

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TOTAL TIME: 25 MIN

– 1 tablespoon olive oil – 1 cup chopped white onion – 1 jalapeño or serrano, diced – 1 cup chopped tomatoes – 6 eggs – 1/2 teaspoon salt

Ingredients

Step  1 – Heat a non-stick pan to medium-high heat and add olive oil.

Step 2 – Add chopped onion and sauté for 1 minute.

Step 3 – Add diced chile and cook for 1 minute.

Step 4 – Add the tomato and cook for 2 minutes.

Step 5 – Crack eggs into a bowl and season with salt.

Step 6 – Beat the eggs with a fork.

Step 7 – Add the beaten eggs to the pan with the cooked vegetables.

Step  8 – Let the eggs cook for about 2 minutes until they are lightly set.

Step  9 – Gently stir to incorporate ingredients and fold eggs occasionally, until cooked through, about 4 minutes.

Step  10 – Adjust the salt to taste.

READY!

ABOUT AUTHOR

FIND OUT MORE ABOUT YVETTE

01 - BAKED EGGS WITH CHORIZO & POTATOES

02  - MACHACA CON HUEVO

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