Mexican cuisine · Breakfast & Eggs

Huevos Revueltos a la Mexicana con Frijoles

Scrambled eggs with tomato, onion and serrano in the colors of the flag, served with warm mashed beans.

Ingredients · for 2 servings

• 5 eggs
• 2 tomatoes
• 1 white onion
• 2 serrano chiles
• 400 g black beans (canned)
• 1 garlic clove
• 3 tbsp olive oil
• 1/2 bunch cilantro
• 4 corn tortillas
• Salt, pepper

Instructions

1. Deseed and finely dice the tomatoes, finely chop the onion and cut the serrano chiles, seeds included, into fine rings – they give the dish its heat.
2. For the beans, heat 1 tbsp olive oil, sauté the chopped garlic for 30 sec., add the drained beans and fry for 6–7 min., mashing with a potato masher into a coarse puree; season with salt and keep warm.
3. Heat the remaining olive oil in a nonstick pan and sauté the onion with chile over medium heat for 3 min., until the onion is translucent.
4. Add the tomato cubes and fry for 3 min., until the released juice has mostly evaporated and the mixture is no longer watery.
5. Pour in the beaten, salted and peppered eggs and gently push them with a wooden spoon over low heat for 2–3 min., until just set in soft curds.
6. Arrange the scrambled eggs and bean mash side by side on warmed plates, sprinkle with chopped cilantro and serve with the warmed corn tortillas.