Huevos a la Mexicana
Recipe information
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Cooking:
8 min.
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Servings per container:
4
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Source:

Ingredients for - Huevos a la Mexicana

1. 6 large eggs -
2. 2 green onions, chopped (including the green parts) -
3. 1 tomato, peeled and chopped if in season, or 2 canned tomatoes -
4. 1 canned jalapeño pepper, sliced -
5. 2 tablespoons extra virgin olive oil -
6. Chopped fresh oregano, or 1 pinch dry oregano -
7. 1 shake salt from a salt shaker for every 1 egg used -
8. 2 tablespoons chopped fresh cilantro leaves -

How to cook deliciously - Huevos a la Mexicana

1. Stage

Sauté the onions, then add the tomatoes, oregano, and 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.

2. Stage

Add the eggs and scramble: Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and 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.

3. Stage

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. Did you love the recipe? Leave us some stars below!