Huevos a la Mexicana
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Category
Breakfast and Brunch
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Cusine
Mexican, Mexican and Tex Mex
What do you need?
How to make?
Ingredients
6 fresh eggs
2 green onions, chopped all the way including the green parts
1 fresh tomato, peeled and chopped if in season
One canned jalapeño pepper, sliced
2 Tbsp olive oil
Oregano, a sprinkling of fresh if available, dry if not
Salt, one shake from a salt shaker for every egg used
Cilantro leaves, fresh and chopped, a couple of Tbsp
Directions
Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two.
Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It's okay if the tomatoes brown a bit.
Add the oregano. Add the jalapeño.
Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.
Remove from heat when the eggs are cooked to the desired consistency.
If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan.
Sprinkle the eggs with chopped fresh cilantro. Serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs per person you want.