Mexican-Style Scrambled Eggs

About this recipe

Huevos a la mexicana is a quick, colourful breakfast of scrambled eggs with diced tomato, onion and serrano chilli, mirroring the green, white and red of the Mexican flag. It is one of the simplest and most popular breakfasts in Mexican homes.

1. 1

   Pica the tomatoes in cubes de half centimetro, desechando el corazon. Pica la onion in cubes finos y the serrano chillies finely (with o deseeded to taste).

   

   💡 The cubes should be pequenos y uniformes for that se cocinen rapido y se mezclen well with el egg.

2. 2

   Calienta la tablespoon de oil en a sarten amplia over medium heat-alto.

   
3. 3

   Sauté the onion for 1 minute. Add the serrano chilli and cook for 30 seconds more. Add the tomato and sauté for 2 minutes until it releases some juice.

   
4. 4

   Beat the eggs in a bowl with the salt. Pour them over the vegetables in the frying pan. Cook, stirring gently with a wooden spatula, for 2-3 minutes until the eggs are set but still moist.

   

   💡 Don't over-stir; gentle, sweeping movements create large, juicy pieces. Mexican-style scrambled eggs should not be dry.

5. 5

   Retira of the heat inmediatamente when the eggs aun se vean ligeramente humedos; el calor residual terminara de cocinarlos.

   
6. 6

   Sirve de inmediato with refried beans calientes a un costado y tortillas de maiz calientes. Acompana with salsa verde o roja to taste.