These scrambled eggs are a revelation, a great addition to your breakfast repertoire. So named because the chilies, onion and tomato make the colours of the Mexican flag. Green, White and Red. A fresh warm tortilla full of these eggs is a delight. Even if you’re not into scrambled eggs, I promise you will be converted after trying these.
Huevos a la Mexicana Ingredients (serves 2)
- 5 eggs, lightly beaten
- Pinch of salt
- 1 Jalapeño or Serrano Chile, diced (you can add more if you like it spicy)
- ¼ of a small white onion, diced
- 2 Roma tomatoes, diced (choose ones that are a deep red for the most flavour)
- Tortillas (we could easily eat 8 between us) and Refried beans to serve
Sauté the onion on medium heat, once it is clear add the chilli and fry until you get that chilli smell, just a few minutes (you’ll know, if it’s a spicy one you’ll start to cough). Add the tomato and fry for a further few minutes, you don’t want to overcook the tomato, just enough to soften it.
Now it’s time to add your egg mixture, add a pinch of salt to the eggs and beat with a fork until they are well combined. Add to the hot fry pan, and scramble. You don’t want to go too crazy on the scramble, wait til the egg has set on the bottom of the pan before your first movement, then gently move and flip it until all the egg is cooked through.
Serve Huevos a la Mexicana with a stack of fresh warm Mexican corn tortillas and refired beans.