Huevos a la Mexicana

By cnash

Ingredients

• 6 fresh eggs
• 2 green onions, chopped all the way including the green parts
• 1 fresh tomato, peeled and chopped if in season, (2 tomatoes from a can if good fresh tomatoes are not available)
• One canned jalapeño pepper, sliced*
• 2 Tbsp olive oil
• Oregano, a sprinkling of fresh if available, dry if not
• Salt, one shake from a salt shaker for every egg used
• Cilantro leaves, fresh and chopped, a couple of Tbsp

Details

Servings 2
Adapted from simplyrecipes.com

Preparation

Step 1

Salt, one shake from a salt shaker for every egg used

Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It's okay if the tomatoes brown a bit. Add the oregano. Add the jalapeño.

Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs. Remove from heat when the eggs are cooked to the desired consistency. If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan. Sprinkle the eggs with cilantro.

Serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs per person you want.

* Try to avoid handling jalapeño peppers with your bare hands. Remove the pepper from the jar with a fork, place on a small plate, and cut with a knife holding the pepper with the fork. If you by accident rub your eyes after directly handling a jalapeño pepper, you'll never forget it. The stinging can be quite painful. If that happens wash your eye out directly with water.

Heather

Hi Heather, yes on the scallions and yes on the pickled jalapenos. ~Elise

Tasty! We had this for breakfast a few minutes ago (I threw 3 chopped up sausage links into the mix), and it was fantastic.

We don’t fry the eggs; this just adds more grease to the plate, instead this way they cook whitout the need for oil. Kinda like poached eggs in salsa.

I just tried out this recipe for 2 people (split everything in half… except I used 4 eggs instead of 3). This is so delicious.. I love it. It’s a little salty for my taste, but I’ll be sure to adjust that next time. I’m also considering adding another egg in.. but I think (currently) the only flaw is its saltiness. Thanks!

i always love the smell&taste of browned green onions and the cilantro finaly is amazing, i just added hot sauce and a shreded parmesan cheese and rabbed it in a tortilla and waaam!!! eat all up :D

defenitly gonna make for a group dinner or light lunch.

I grew up with this recipe as well, except we put pieces of tortilla chips in the mixture. When it cooks they get soft, and the tortilla flavor along with the salt adds to the dish very nicely.

1/4 or 1/2 jalapeno pepper, depending on taste and heat of pepper, crushed in a mortar and pestle with 2 tbsp of water

Fry the onions in oil until light brown. Crack each egg into the pan, use spatula to mix around gently, but do not overmix. When eggs are almost cooked, add the jalapeno mixture. Add tomato sauce and stir. Eggs should be a light orangy-pink.

Let it all heat up again, turn the pan off and top with the cheese, a pinch of salt and pepper. My grandmother lets it sit while heating up the flour tortillas, and when she is finished, the cheese has all melted.

Very quick, easy, and tasty recipe! The fiancee loved it. Of course, I had to add a cup of shredded Monterey Jack cheese during the final moments of cooking.