Mexican cuisine · Breakfast & Eggs

Huevos a la Mexicana

Scrambled eggs with tomato, onion and chili in the colors of the Mexican flag – quick and honest.

Ingredients · for 2 servings

• 5 eggs
• 2 tomatoes
• 1/2 onion
• 1 jalapeño
• 2 tbsp oil
• Salt, pepper
• 4 corn tortillas
• Bean purée (optional)

Instructions

1. Deseed and dice the tomatoes, finely chop the onion and jalapeño.
2. Fry the onion and chili in the oil for 2 min, add the tomatoes and cook for another 3 min until the liquid has evaporated.
3. Whisk the eggs, season with salt and pour into the pan.
4. Let set over medium heat, stirring only occasionally – big, soft curds are the goal.
5. Serve with warm tortillas and, if you like, bean purée.