Huevos A La Mexicana
Huevos A La Mexicana are a delicious way to enjoy scrambled eggs sautéed with the classic Mexican veggies: peppers, onion and tomatoes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 large eggs
- salt and pepper to taste
- 1 Tablespoon vegetable or olive oil. Butter will work too.
- ⅓ cup white or yellow onion (chopped into small cubes)
- ⅓ cup anaheim or jalapeño pepper (chopped into small cubes)
- 1 roma tomato
Instructions
- 1
Crack the eggs into a medium bowl and season with salt and pepper. Whisk with a fork until blended. Set aside.
- 2
Heat the oil in a medium non stick skillet over medium to high eat. in a medium non-stick pan over medium heat.
- 3
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.
- 4
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.
- 5
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.
- 6
Lower the heat to medium-low heat. Pour in the eggs, and let them cook for a few seconds without stirring.
- 7
With a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
- 8
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.
- 9
Remove the pan from the heat when the eggs are set but not dried out.
- 10
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).