Huevos a la Mexicana
Scrambled eggs cooked with fresh tomato, white onion, and serrano chiles in the colors of the Mexican flag. A quick, vibrant breakfast that comes together in minutes.
Ingredients
- 4 large eggs, beaten
- 2 tsp vegetable oil
- 1/2 cup white onion, finely diced
- 1 serrano chile (or jalapeno), minced
- 2 small roma tomatoes, seeded, diced
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh cilantro, chopped
- 4 corn tortillas (for serving), warmed
Instructions
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1
Heat 2 tsp vegetable oil in a medium non-stick skillet over medium heat.
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2
Add 1/2 cup finely diced white onion and cook, stirring, until softened and translucent, about 3 minutes.
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3
Add 1 minced serrano chile (or jalapeno) and cook for 1 minute more.
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4
Add 2 small seeded, diced roma tomatoes and cook until most of the liquid evaporates, about 2 minutes.
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5
Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Pour in the 4 beaten large eggs.
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6
Gently fold the eggs with the vegetables, cooking over medium-low heat until just set and creamy, about 2 minutes. Do not overcook.
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7
Sprinkle with 2 tbsp chopped fresh cilantro and serve immediately with 4 warmed corn tortillas (for serving).