Huevos al la Mexicana, or Mexican-style eggs, are eggs cooked and scrambled in a tomato-based salsa. They are a lot like huevos rancheros, but because they are scrambled, they’re less fussy and easier to make.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●6 large eggs
●2 green onions, chopped (including the green parts)
●1 tomato, peeled and chopped if in season, or 2 canned whole tomatoes
●1 canned jalapeño pepper, sliced
●2 tablespoons extra virgin olive oil
●Chopped fresh oregano or 1 pinch dried oregano
●1 shake salt from a salt shaker for every 1 egg used
●2 tablespoons chopped fresh cilantro leaves
Method
1.Sauté the onions, then add the tomatoes, oregano, and jalapeño:
Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two.
Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It’s okay if the tomatoes brown a bit.
Add the oregano. Add the jalapeño.
2.Add the eggs and scramble:
Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.
Remove from heat when the eggs are cooked to the desired consistency.
If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan.
3.Serve:
Sprinkle the eggs with chopped fresh cilantro. Serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs per person you want.