mexican eggs

Recipe for huevo a la Mexicana, a classic Mexican breakfast dish prepared with scrambled eggs, tomato, onion, and serrano chile. It is enjoyed throughout the country.

Huevo a la Mexicana Recipe

eggs

plum tomatoes (Roma)

serrano chile

white onion

garlic

cilantro

tbsp cooking oil

tsp salt

refried beans

tortilla chips

corn tortillas

Chop the onion into 1/4 inch pieces.

Quarter the tomatoes and remove the seeds.

Chop the tomatoes into 1/4 inch pieces.

Finely chop the garlic.

Remove the stem, seeds, and veins for the serrano chile.

Finely chop the serrano chile.

Heat a non-stick pan to medium and add 1 tablespoon of cooking oil.

Add the chopped onion and cook for 1 minute.

Add the finely chopped garlic and cook for 1 minute.

Add the finely chopped serrano chile and cook for 1 minute.

Add the chopped tomato and cook for 2 minutes.

Add the chopped cilantro and a pinch of salt.

Crack 4 large eggs into a bowl.

Beat the eggs with a fork.

Add the beaten eggs to the pan with the cooked vegetables.

Let the eggs cook for about 2 minutes until they are lightly set.

Stir the egg mixture gently until the eggs are just cooked.

Adjust the salt to taste.

Serve with refried beans on the side.

Garnish the beans with 3 tortilla chips.

Be the hero of your next brunch with this easy recipe for the best huevos rancheros from Delish.com!

Huevos Rancheros

olive oil

onion, chopped

cumin

chili powder

kosher salt

c. black beans,

c. salsa

c. Shredded Monterey Jack

corn tostadas

avocado, sliced

tbsp. cilantro

Hot sauce

sour cream

Recipe for easy authentic &quot;huevos rancheros&quot; a Mexican breakfast dish prepared with two sunnyside-up eggs on fried corn tortillas covered in a spicy tomato salsa with refried beans on the side. A healthy and filling way to start your day.

Authentic Huevos Rancheros Recipe

Roma tomatoes (plum tomatoes)

thyme

cooking oil + 1 tablespoon

water

Salt (for the salsa)

tortilla chips (to garnish the beans)

SALSA

Roughly chop the tomatoes, onion, garlic and serrano chile.

Add to your blender jar.

Add 1/2 teaspoon thyme to the blender jar.

Add 2 tablespoons of water.

Blend until smooth. About 1 minute.

Heat 1 tablespoon of cooking oil in a saucepan to hot.

Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)

Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.

Salt to taste.

TORTILLAS

Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.

Heat the oil to medium hot.

Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don&#039;t allow the tortilla to harden.

Drain the tortillas of excess oil on paper towles and set aside.

SUNNY SIDE UP EGGS

Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.

Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.

Cook until the white are just cooked through and the yolks are still runny.

SERVING

Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.

Gently place the eggs on the tortillas.

Spoon the warm spicy tomato salsa over the eggs.

Serve immediately.

Migas are the ultimate breakfast comfort food! Crispy tortilla chips are scrambledwith fresh eggs and jalapeno peppers, then they’re topped with melty cheese andserved alongside seasoned black beans.

The Best Migas

Tablespoons vegetable oil

jalapeño (seeded and minced)

garlic (minced)

eggs (beaten)

cheddar cheese (shredded)

Salt (to taste)

vegetable oil

onion

black beans

lime

Red Onion

Cotija Cheese

Cilantro

Avocado

Salsa

Sour Cream

Heat oil in a medium saucepan over medium-high heat. Add onion, jalapeno and garlic and sauté until softened, and the onions are translucent, about 5 minutes. Add cumin, black beans, lime juice and a splash of water. Season with salt, to taste. Reduce heat to low and simmer until ready to serve.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add tortilla strips and fry until very crispy, about 6-8 minutes. Drain most of the fat from the pan.

Add jalapeno, garlic and cumin and cook for 1 minute. Add whisked eggs and fold them into the tortilla mixture. Cook for 3-4 minutes, until the eggs are no longer runny.

Remove from heat and stir in cheese and cilantro. Season with salt to taste.

Serve with seasoned black beans and desired toppings.

I would never have thought that I would find such an interesting recipe among those that take less than 30 minutes to cook! The recipe is very original and I would attribute this dish to healthy wholesome food, which is also important. It looks very appetizing and I like that this dish can be served in three ways. You are very inventive and creative! Thank you for your work and your blog, I really like it!

Bacon and Eggs is one of my fave breakfast spots in Walla Wall too! Headed there in a few days, in fact, and might have to try their migas. But I LOVE that with your recipe, I can recreate that migas magic at home too. Yum!

mm, I love it when you have a go-to dish you order at a restaurant every time. How great that you adapted it to cook at home! I've never made migas, but it sounds like all my favorite foods rolled into one. Yumm!

This is such a comforting bowl! So filling too!

Top 4 mexican eggs recipes from across the web

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Top Tags

Huevo a la Mexicana Recipe

Huevos Rancheros

Authentic Huevos Rancheros Recipe

The Best Migas

Top 4 mexican eggs recipes from across the web

The most viewed mexican eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Huevo a la Mexicana Recipe

Huevos Rancheros

Authentic Huevos Rancheros Recipe

The Best Migas

The most viewed mexican eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine