Huevos a la Mexicana
Scrambled with Salsa
A quick scramble folds eggs slowly with sautéed onion, chile, and diced tomato — the red-white-green mix that gives the dish its name — and pulls off the heat while still glossy.
Huevos a la Mexicana
✦ Antes de Empezar
Before you cook
How do I keep the eggs from turning rubbery?
Cook them over medium-low heat, fold slowly, and pull the pan off while the eggs still look slightly glossy — they finish setting from residual heat, which keeps huevos a la mexicana soft instead of dry.
Ingredientes· 7View
- 6Large eggs
- 1 tablespoonOil or butter
- 1/3White onion, finely chopped
- 1 to 2Serrano or jalapeño chiles, minced
- 2Roma tomatoes, seeded and diced
- 1/2 teaspoonSalt
- 2 tablespoonsChopped cilantro, optional
Instrucciones
5 pasosBate los huevos
Beat the eggs
Beat the eggs with the salt just until combined.
Sofríe los aromáticos
Sauté the aromatics
Heat the oil and sauté the onion and chile for 2 minutes.
Agrega el tomate
Add the tomato
Add the tomato and cook 2 to 3 minutes, until softened but not completely broken down.
Cocina los huevos
Cook the eggs
Pour in the eggs and fold slowly over medium-low heat until softly set.
Sirve
Serve
Remove while still slightly glossy, garnish with cilantro, and serve with beans and tortillas.