Huevos a la mexicana

Name: Huevos a la mexicana
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 6 eggs; 0.75 tsp salt; 2 tbsp vegetable oil; 0.5 white onion; 2 serrano chillies; 2 tomatoes; 8 corn tortillas; 10 g fresh coriander

Scrambled eggs with tomato and chilli

Soft scrambled eggs with tomato, onion and green chilli, the colours of the flag

Features:Vegetarian

Quick

Cuisine:

Mexican

Huevos a la mexicana is the everyday scrambled egg breakfast cooked in homes and fondas all over Mexico, named because its red tomato, white onion and green chilli match the colours of the Mexican flag. The vegetables are cooked just long enough to soften and release their juices, then the eggs are stirred through gently into soft, juicy curds with a fresh chilli kick. Serve with warm corn tortillas and refried beans, and make tacos at the table. Chef's tip: take the pan off the heat while the eggs still look a little wet; they keep cooking on the plate.

Total time: 15 min
Difficulty: easy
Serves: 3

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Ingredients

Serves3

6 eggs
¾ tsp salt
2 tbsp vegetable oil
½ white onionfinely chopped
2 serrano chilliesfinely chopped; seed them for less heat
2 tomatoesmedium, seeded and diced
8 corn tortillasto serve
⅓ oz fresh coriander (optional)chopped

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Method

0/5 done

Step 1: Crack 6 eggs into a bowl, add ⅜ tsp salt and beat with a fork just until the yolks and whites are combined.
1 min
Step 2: Heat 2 tbsp vegetable oil in a frying pan over a medium heat. Cook ½ white onion and 2 serrano chillies for 2–3 minutes until the onion is translucent but not browned.
3 min
Step 3: Add 2 tomatoes and the rest of ⅜ tsp salt and cook for 2 minutes, until they start to soften and release their juice but still hold their shape.
2 min
Step 4: Turn the heat to medium-low, pour in the eggs and leave for 20 seconds, then stir slowly with a spatula, drawing the egg from the edge to the centre. Cook for 2–3 minutes until in soft, moist curds, then take off the heat. High heat makes them rubbery and watery.
3 min
Step 5: Warm 8 corn tortillas on a dry pan for 30 seconds a side. Serve the eggs scattered with ⅓ oz fresh coriander if using, with the tortillas for making tacos.

Nutrition per serving

Calories: 380 kcal
Protein: 16 g
Carbs: 30 g
Fat: 22 g
Fibre: 5 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does huevos a la mexicana take?: About 15 minutes in total: 7 minutes to prepare and 8 minutes to cook.
How many people does it serve?: 3 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of eggs?: 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
What can I use instead of white onion?: 2 shallots per onion.

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