Ejotes con Huevo (green beans and eggs)

These delicious ejotes con huevo (green beans with eggs) are the perfect vegetarian dish to add to your meatless cooking repertoire. The recipe comes together in just 30 minutes and is naturally gluten-free.

Ejotes con huevo served in a clay plate with tortillas and salsa on the side.

What are ejotes?

Ejotes in English means Green beans, those are the pods of some bean species and are used as a vegetable when they are still green and tender, making them perfect in the preparation of various dishes.

Once they mature, the dried pods are disposed of and only the seeds can be eaten, those seeds are the beans we all know.

Ejotes is the popular name for green beans in Mexico, but in other parts of the world, they are also known by other names, such as judías verdes, habichuelas verdes, alubias verdes, etc. Just the way the English “green beans” name has also other variations, such as string beans, snap beans, snaps, etc.

Fresh ejotes close up.

Green beans (ejotes) origin

The green bean plant is native to the American continent and beans began to be cultivated in Mexico and Guatemala more than 7,000 years ago, spreading throughout South America.

Beans were then imported to Europe and from there to Africa and Asia, making its cultivation spread throughout the world so we can enjoy now this plant and its fruits in almost every corner of the planet.

About the Recipe

In Mexico, green beans are a vegetable used in various dishes. For example, it is added to broths like caldo de res, mixed with white rice in small bites to add some texture, and even used in salads, like potato chicken salad just to name a few.

But without doubt, one of the most popular dishes with green beans is Ejotes con huevo. A simple, inexpensive, and above all, very nutritious dish.

The recipe consists of fresh green beans cut into bites, boiled, and then cooked in a tomato sauce with scrambled eggs. This budget-friendly dish is usually served for breakfast but sometimes is also enjoyed for lunch or dinner.

A closeup on ejotes con huevo, aka green beans and eggs.

The Ingredients Needed

GREEN BEANS: You can use fresh green beans to which you will have to discard the tips and then cut them into small pieces. You can also use frozen beans, in this case it will not be necessary to cook them first since these are usually precooked. They can be added to the tomato sauce directly as indicated in the recipe.

EGGS: Lightly beaten in a bowl to make it easier to mix in with the sauce.

FOR THE SAUCE: Tomatoes, onion, green chilies (or omit them if you don’t like spicy food), and garlic to blend everything with a little water. If you don’t have fresh tomatoes, you can use a can (400 gr) of simple tomato sauce.

SPICES: Cumin, salt, and pepper. You can also add oregano, cilantro, epazote or any fresh herbs you prefer as it is always a matter of personal taste.

OIL: I have used extra virgin olive oil, but you can actually prepare the recipe with whatever oil you prefer and have on hand.

Ingredients for ejotes con huevo (green beans with eggs) labeled and displayed on a marble surface.

Ejotes con huevo recipe

Clean the green beans and cut them into small bites about 1-inch in size. Wash them and place them in a pot with plenty of water and half a tablespoon of salt.

Bring the water to a boil and cook for 5 minutes only. Drain the green beans and place them in a bowl. Set aside.

Taking cooked ejotes with a slotted spoon.

In a blender, place the tomatoes, onion, chili peppers (see notes), and the garlic clove peeled. Add 1 cup of water and blend until obtaining a smooth sauce. This sauce is called recaudo and is used in plenty of Mexican recipes!

Tomato sauce, aka recaudo, on a bowl.

In a sauté pan, heat the oil over medium-high heat. Add the tomato sauce and season with cumin, salt, and pepper to taste. Let the sauce simmer for 5 minutes on medium-low heat.

Cooking tomato sauce recaudo in a pan.

Add the green beans, mix and cook for about 3 minutes stirring from time to time.

Simmering ejotes in the tomato sauce.

Whisk the eggs lightly in a bowl and add them to the green beans. Do not mix immediately, let cook the mixture for half a minute, then start mixing slowly.

Eggs lightly mixed with ejotes and sauce.

Adjust with salt and pepper. Continue cooking, stirring from time to time until the eggs are fully cooked.

Ejotes con huevo fully cooked in a pan.

Serve as suggested below or allow to cool down and store for later.

Recipe notes

  • If you want the beans to keep that beautiful green color, try not to overcook them when boiling them in water. Leave them a little hard (al dente) as they will finish cooking together with the tomato sauce.
  • If you do not want the dish to be spicy, you can remove the seeds and veins from the chili peppers, this way you will only have the flavor without adding all the spiciness. Or you can omit the chile at all.
  • In Mexico is pretty common to season the tomato sauce with powdered chicken bouillon, one or two teaspooons would be enough to flavor the dish.
  • Don’t know how to clean green beans? Follow this easy tutorial and become a pro!

How To Serve

This dish is one of my favorite Mexican meatless recipes. It has everything for a fulfilling meal just as it is, but if you want to try how we serve it in Mexico, here are some options to serve it:

Mexican green beans ejotes with eggs.

How To Store

Got some ejotes leftovers? Place them in an airtight container and store them in the fridge for up to 3 days. Or freeze for up to 3 months.

This recipe is the perfect prep meal for those busy mornings. I like to make a double batch, divide them into containers and have them ready as my go-to breakfast with a cup of coffee.

Watch How To Make It

Did you know? – The word ejote comes from the Nahuatl word exotl.

Ejotes con Huevo (green beans and eggs)

author Maricruz
4
These delicious ejotes con huevo (green beans with eggs) are the perfect vegetarian dish to add to your repertory for meatless mondays.
prep 10 minutes
cook 20 minutes
total 30 minutes

Ingredients 

  • 1 lb green beans (cut into 1 inch (2.5cm) bites)
  • 6 eggs
  • 2 medium tomatos (cut into chunks)
  • 1 medium onion
  • 2 Serrano peppers (optional)
  • 3 Tbsp olive oil
  • ½ tsp ground cumin
  • 1 garlic clove (peeled)
  • salt and pepper (to taste)

Instructions
 

  • Place green beans in a pot with enough water to cover them for 1.5-inch (3-4cm) and add salt.
  • Bring the water to a boil and cook the beans for 5 minutes.
  • Drain the green beans and place them in a bowl. Set aside.
  • Place tomatoes, onion, chili peppers, and garlic in a blender.
  • Add 1 cup of water and blend until you will have a smooth sauce.
  • Heat the olive oil in a pan over medium heat.
  • Add the tomato sauce and season with cumin, salt and pepper to taste. Let the sauce simmer for about 5 minutes.
  • Add the green beans, mix and let everything cook for about 3 minutes.
  • Crack the eggs in a bowl and lightly whisk them.
  • Add eggs to the pan with beans but not mix, let everything set for half a minute then gently mix the ingredients.
  • Continue cooking, stirring from time to time until the eggs are fully cooked.
  • Adjust seasonings to taste and then serve.

Notes

  • If you want the beans to keep that beautiful green color, try not to overcook them when boiling them in water. Leave them a little hard (al dente) as they will finish cooking together with the tomato sauce.
  • If you do not want the dish to be spicy, you can remove the seeds and veins from the chili peppers, in this way you only have the flavor without adding the spice. Or you can simply don’t add chilies to the sauce.
  • You can also add powdered chicken bouillon to the tomato sauce if you prefer.
Nutrition Information
Calories: 235kcal | Carbohydrates: 14g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 212mg | Sodium: 1256mg | Potassium: 521mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1634IU | Vitamin C: 26mg | Calcium: 91mg | Iron: 3mg
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Recipe Rating




3 Comments

  1. Just discovered this site and now I have bookmarked it to check daily!
    This green beans and eggs are on the menu for tonight. Thanks a lot for sharing the recipe

  2. 5 stars
    Can’t get enough of your mexican breakfast recipes, I could make one different each day of the week and don’t get tired. I didn’t even know you could cook green beans this way and I am going to give a try next time I buy green beans. Thank you.

  3. I was looking for recipes for green beans and found this ejotes dish. I decided to give it a try and omg! How could’n know about this dish before?! We had one of the best meals ever, I served it with steamed rice on the side and my husband and I devoured them within minutes! SO GOOD!
    Thank you!
    Greetings from France!