Mexican cuisine · Breakfast & Eggs

Scrambled Eggs with Green Beans

Scrambled eggs with crisp-tender green beans, tomato and onion brought together in the pan.

Ingredients · for 4 servings

• 400 g green beans
• 6 eggs
• 2 tomatoes
• 1 onion
• 1 serrano chili
• 1/2 bunch cilantro
• 3 tbsp vegetable oil
• Salt, pepper
• 8 corn tortillas

Instructions

1. Trim the green beans, cut into 2 cm pieces and blanch in boiling salted water for 5 min., then shock in cold water and drain.
2. Finely dice the onion, seed and dice the tomatoes, and cut the serrano chili into fine rings.
3. Heat the vegetable oil in a large pan and sauté the onion with the chili over medium heat for 3 min. until translucent.
4. Add the beans and cook for 3 min. until lightly browned in spots, then stir in the tomato cubes and simmer for 2 min.
5. Whisk the eggs with salt and pepper, pour over the mixture and push together with a wooden spoon over gentle heat for 2–3 min. until just creamy set.
6. Sprinkle with chopped cilantro and serve with warm corn tortillas for wrapping.