Huevos a la Mexicana (Mexican style scambled eggs)
An easy and quick treat that can be eaten as breakfast a main meal or a snack.
Ingredients
Instructions
Heat oil in a skillet, adding the onion and chili. Cook until the onion is transparent.
Add the tomato and salt to taste. Let some of the tomato moisture cook off, 5-10 minutes.
Add the eggs and stir gently.
Cover and cook for 2-4 minutes until egg is set.
Serve right away.
Notes
Serve with tortilla chips or bread. Pair with refried beans, rice or potatoes for a full meal.
Cooking the onion and chile first, then add the tomato, keeps the vegetables from turning watery too fast. If the tomato moisture doesn't cook off before adding the eggs, the scramble can become too loose.
Variations
Mix in cilantro at the end for a fresher flavor.
Add crumbled queso fresco or shredded Oaxaca cheese for richness.
Stir in chorizo for a heartier version.
Add ham or shredded chicken for extra protein.
Include vegetables like bell pepper, zucchini, or mushrooms.
Make it creamier with a spoonful of crema or avocado on top.
Serve it in warm tortillas as breakfast tacos or burritos.
Source
Food in America