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Huevos a La Mexicana

Print Recipe
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large for 2 people Eggs
  • Tomato 1 medium ripe, diced small
  • White onion 1/3 to 1/2 small, finely chopped
  • Fresh chili 1 serrano for heat; jalapeño for milder
  • Oil neutral or a touch of butter + oil combo
  • Salt don't be shy
  • Optional cilantro, black pepper, warm tortillas, refried beans, avocado, queso fresco

Method
 

  1. Dice tomato, onion, and chili small. Beat 4 eggs with a pinch of salt.
  2. Heat 1 tablespoon oil in a nonstick or seasoned skillet over medium-high. Add onion and chili with a pinch of salt. Stir until glossy and fragrant, about 2 minutes. Add tomato and cook until it softens and loses some water, 2–3 minutes. You want juicy, not soupy.
  3. Lower heat to medium. Pour in eggs. Stir slowly, scraping from the edges. Cook to a soft set , not dry. Pull off the heat just before done—carryover heat finishes the job.
  4. Taste for salt. Spoon into warm tortillas. Add beans. Maybe crumble queso if you're feeling extra.