meal — vegetarian

Huevos a la Mexicana (Mexican Style Scrambled Eggs)

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prep time 15 minutes
cook time 10 minutes
yield 4-6 servings

Overview

What makes these scrambled eggs Mexican, you ask? Before you start cooking, line up your diced jalapeño, chopped white onion, and fresh tomatoes in three neat little rows. That's right—the ingredients are the colors of the beautiful Mexican flag! Now sauté those veggies, fold in some scrambled eggs, and you've got a traditional, spicy, and filling Mexican breakfast dish to serve alongside warm tortillas and refried beans.

BY:Muy Bueno Cookbook

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 1 jalapeño or serrano chile, diced
  • 1 cup chopped tomatoes
  • 6 Nellie’s Free Range Eggs
  • 1/2 teaspoon salt

Directions

  • Heat a non-stick pan to medium-high heat and add olive oil.
  • Add chopped onion and sauté for 1 minute.
  • Add diced chile and cook for 1 minute.
  • Add chopped tomatoes and cook for 2 minutes.
  • Crack eggs into a bowl, season with salt, and whisk with a fork until yolks and whites are well combined.
  • Add the whisked eggs to the pan with the cooked vegetables.
  • Let the eggs cook for about 2 minutes, or until lightly set.
  • Gently stir to incorporate ingredients and fold eggs occasionally, until cooked through, about 4 minutes.
  • Season with additional salt to taste. Serve with fresh tortillas, salsa, avocado, refried beans, or all of the above!
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