Huevos a la Mexicana
2 servings
This Mexican recipe consists of scrambled eggs mixed with fresh, vibrant ingredients like tomatoes, onions, and jalapeños. The dish is colorful and flavorful, showcasing the beauty of Mexican ingredients in a simple, comforting way.
Ingredients
- 4 large eggs (or 6 small)
- 1 medium fresh tomato (diced)
- 1 small onion (chopped)
- green chilies (chopped)
- 2 Tbsp canola oil
- salt and pepper (to taste)
Instructions
- Crack eggs in a bowl, add salt and pepper, then whisk until combined.
- In a frying pan heat oil over medium heat. Add onions and cook until tender and translucent (about 3 minutes).
- Stir in the chilies and cook for one minute.
- Add the tomato and sauté for two minutes or until the tomato softens and releases its juices.
- Pour eggs folding in large curds, and cook until eggs are cooked to your liking (read notes).
- Remove the pan from the heat and serve.
Notes
- I find it easier to crack eggs into a bowl, season, and whisk them before adding to the pan.
- If you're removing seeds from chiles, wear gloves to avoid irritation.
- For plump scrambled eggs, don’t overcook them—leave them slightly undercooked, cover, and let them finish cooking while you plate the sides (about 1-2 minutes).
Nutrition Information
Serving: 1 serving | Calories: 311kcal | Carbohydrates: 11g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 298mg | Potassium: 410mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1291IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 2mg