Mexican Scrambled Eggs -- Huevos a la Mexicana
These Mexican Scrambled Eggs are perfect for weekend mornings: well-balanced, super easy to make, and they have real kick!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Roma tomato
- 1/8 onion
- 1 jalapeno
- 4-6 sprigs cilantro
- 5 eggs
- refried beans ((optional))
- corn tortillas ((optional))
- 1/4 teaspoon salt
- freshly cracked black pepper
- 1-2 tablespoons oil
- 1 tablespoon butter (optional)
Instructions
- 1
Finely chop 1 jalapeno and 1/8 of an onion.
- 2
Rinse and finely chop 4-6 sprigs of cilantro.
- 3
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.
- 4
Whisk 5 eggs together.
- 5
Lightly saute the onion and jalapeno in a dollop of oil (and some butter if you want.)
- 6
Add the eggs and season with 1/4 teaspoon salt and freshly cracked pepper. Cook on medium-low heat, turning frequently.
- 7
Just before the eggs are done cooking add the tomatoes and cilantro. Mix well and cook for an additional minute.
- 8
Taste for seasoning and add more salt if necessary (I usually do).
- 9
Serve immediately.