Huevos a la Mexicana
Course: BreakfastCuisine: MexicanDifficulty: EasyServings
2-4
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesHuevos a la Mexicana are Mexican style scrambled eggs, cooked in a sauce of tomatoes, onions, and jalapeño. Like huevos rancheros, but scrambled. EASY and so good!
Ingredients
6 Eggs
2 Green Onions, chopped all the way
1 Fresh Tomato, peeled and chopped
1 Jalapeno, sliced
2 Tbsp Olive Oil
Oregano
Salt
2 Tbsp Cilantro Leaves, fresh and chopped
Directions
- Sauté onions, add tomatoes, oregano, jalapeño: Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two.
- Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It’s okay if the tomatoes brown a bit.
- Add the oregano. Add the jalapeño.
- Add eggs and scramble them into the sauce: Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.
- Remove from heat when the eggs are cooked to the desired consistency.
- If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan.
- Serve: Sprinkle the eggs with chopped fresh cilantro. Serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs per person you want.
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