Breakfast

Huevos Revueltos a la Mexicana

This is almost a marriage of scrambled eggs and pico de gallo. If that sounds like a good match to you, give it a try!

We usually have a breakfast with Mexican flavors on the weekend: some eggs, some beans, tortillas and OJ and/or coffee. And the flavors change based on any leftovers we might have: tomatillo sauce, roasted red pepper sauce (as used in Pollo de Rey), etc. Leftover mole is delicious on scrambled eggs, but that is a special treat since I usually don’t have time to make a mole from scratch.

This recipe is simple to make in the morning, especially if you prepare the onion, tomato, chile and cilantro the night before.

Huevos Revueltos a la Mexicana

Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)

1 tablespoon unsalted butter or vegetable oil

¼ medium white onion, finely chopped

4 large eggs, beaten

1 – 2 plum tomatoes, cored, seeded and finely chopped

1 serrano chile, minced

1 – 2 tablespoons cilantro, chopped

Salt to taste

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Heat the butter or oil in a nonstick skillet over medium heat. Add the onion and sauté for 1 – 2 minutes.

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Add the eggs, stir and scramble until almost set.

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Add the tomatoes, serrano chile, cilantro and salt.

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Stir them in and cook for another minute or until the eggs are finished as you like them. Serve.

 

 

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