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.
1lb(450 gr) green beans(cut into 1 inch (2.5cm) bites)
1 ½cup(300 gr) tomatos
2-3hot chilli peppers(optional)
3Tbsp(40 gr) olive oil
salt and pepper
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.
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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