Description
Huevos a la Mexicana is a vibrant and flavorful breakfast that celebrates the spirit of Mexican cuisine. This colorful dish features fluffy scrambled eggs mixed with ripe tomatoes, zesty green chilies, and aromatic herbs. Perfect for a leisurely brunch or a quick weeknight dinner, each bite bursts with freshness and warmth, making it an ideal way to start your day. You’ll love how easy it is to prepare this dish, which will transport you to sunny mornings filled with laughter and good company.
Ingredients
- 4 large eggs
- 1 cup diced ripe tomatoes (about 2 medium tomatoes)
- 1/2 cup chopped green chilies (fresh or canned)
- 1 medium onion, diced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 tbsp olive oil or butter
Instructions
- Prep your veggies by dicing the tomatoes and onion, and chopping the green chilies.
- Heat olive oil or butter in a skillet over medium heat. Add the diced onion and sauté until translucent.
- Stir in the diced tomatoes and green chilies, cooking until softened.
- In a bowl, whisk together the eggs with salt and pepper until blended.
- Pour the egg mixture into the skillet over the sautéed veggies. Gently stir until eggs are just set but creamy.
- Fold in fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg
Keywords: - Customize by adding bell peppers or avocado for extra creaminess. - For added flavor, sprinkle in spices like cumin or paprika during cooking. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.