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 repertory for meatless mondays.

You will love how easy they’re to make and the fact they’re also budget-friendly and so nutritious to feed your family.

Ejotes con huevo are usually a dish we serve in Mexico for breakfast, but of course, it make also a nice meal for any time of the day.

What are ejotes?

Ejotes is the spanish word for 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 (Green beans) is the name by which it is known in Mexico but in other parts of the world it can be 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.

By the way, the word ejote comes from the Nahuatl word exotl.

Green beans (ejotes) origin

The green bean plant is native to America (the 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 then 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.

Mexican green beans

In Mexico it is a widely consumed vegetable in various dishes. For example, it is added to broths like caldo de res, mixed with white rice in small pieces, and even used in salads, like potato chicken salad to name a few.

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

Green beans and eggs, perfect for meatless monday!

the ingredients

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 integrate.

FOR THE SAUCE: Tomatoes, onion, green chilies (or omit them if you don’t like spicy) and garlic to blend everything with a little water. If you do not 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) displayed on a marble surface.

Ejotes con huevo recipe

In a pot, put the green beans, already cleaned and cut into 1 inch (2.5cm) bites. Cover them with 1.5 inch (3-4 cm) water and add a tablespoon of salt. Bring to a boil and simmer over medium heat for 5 minutes.

Drain the green beans and place them in a bowl. Set aside.

In a blender place the tomatoes, onion, chilli peppers (see notes) and the garlic clove peeled. Add 1 cup of water and blend until obtaining a smooth sauce.

In a saucepan heat the oil over medium-high heat. Add the tomato sauce and season with the cumin, salt and pepper to taste. Let the sauce simmer for 5 minutes on a medium low heat, taking care that it does not evaporate too much.

Add the green beans, mix and let everything cook for about 3 minutes.

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

Adjust with salt and pepper. Continue cooking, mixing until the eggs are fully cooked.

Serve immediately with corn tortillas or toasted bread, refried beans and molcajete sauce.

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, in this way you only have the flavor without adding the spice. Or you can simply don’t add chillies to the sauce.
  • You can also add chicken bouillon to the tomato sauce while it cooks if you prefer.

Watch How To Make It

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 repertory for meatless mondays. You will love how easy they’re to make and the fact they’re also budget-friendly and so nutritious to feed your family.
PREP 10 minutes
COOK 20 minutes
TOTAL 30 minutes
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Servings: 4

Ingredients 

  • 1 lb (450 gr) green beans (cut into 1 inch (2.5cm) bites)
  • 6 medium eggs
  • 1 ½ cup (300 gr) tomatos
  • 1 medium onion
  • 2-3 hot chilli peppers (optional)
  • 3 Tbsp (40 gr) olive oil
  • ½ tsp ground cumin
  • 1 garlic clove (peeled)
  • salt and pepper

Instructions

  • In a pot, put the green beans, already cleaned and cut into 1 inch (2.5cm) bites. Cover them with 1.5 inch (3-4 cm) water and add a tablespoon of salt. Bring to a boil and simmer over medium heat for 5 minutes.
  • Drain the green beans and place them in a bowl. Set aside.
  • In a blender place the tomatoes, onion, chilli peppers (see notes) and the garlic clove peeled. Add 1 cup of water and blend until obtaining a smooth sauce.
  • In a saucepan heat the oil over medium-high heat. Add the tomato sauce and season with the cumin, salt and pepper to taste. Let the sauce simmer for 5 minutes on a medium low heat, taking care that it does not evaporate too much.
  • Add the green beans, mix and let everything cook for about 3 minutes.
  • Whisk the eggs lightly in a bowl and add them to the green beans. Do not mix immediately, let cook for half a minute, then start mixing slowly.
  • Adjust with salt and pepper. Continue cooking, mixing until the eggs are fully cooked.
  • Serve immediately with corn tortillas or toasted bread, refried beans and molcajete sauce.

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 chillies to the sauce.
  • You can also add chicken bouillon to the tomato sauce while it cooks if you prefer.
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One Comment

  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

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