Yield: 4 servings
Huevos a la Mexicana (Scrambled Mexican Eggs)
Packed with colors of the Mexican flag from the jalapeño, onion, and tomatoes, these huevos a la mexicana are a flavorful 20-minute solution for lazy mornings!
Ingredients
- 1 tablespoon oil
- 1 medium onion, diced
- 2 Roma tomatoes, diced
- 1-2 jalapeños, seeded and diced
- 6 large eggs
- ½ teaspoon salt, or to taste
- Cilantro, optional
- Queso fresco, optional
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Instructions
- Heat the oil in a large sauté pan over medium-high heat. Add the onion, tomatoes, and jalapeño and cook for 4 minutes, until softened.
- Turn the heat to low. Whisk the eggs in a bowl and pour over the onions. Slowly push the eggs around the pan with a spatula. Cook until the eggs are done, then add salt to taste.
- Serve garnished with cilantro and queso fresco, if desired.
Notes
Storage: These Mexican eggs are best served fresh, but you can refrigerate them for up to 3 days in an airtight container. To reheat them, microwave them for up to a minute or until warm. You can also heat them in a pan over medium heat for 6-7 minutes, stirring occasionally.
Nutrition
Serving: 1, Calories: 248kcal, Carbohydrates: 6g, Protein: 16g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Cholesterol: 300mg, Sodium: 603mg, Fiber: 1g, Sugar: 3g