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Ejotes con Huevos or Mexican Green Beans with Eggs


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  • 500 g or 1 lb. fresh green beans*, cut into even size pieces
  • 1 small onion, finely chopped
  • 1-2 chiles or as desired, finely chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, finely chopped
  • salt, to taste
  • pepper,
  • 1 tbsp olive oil, more if needed
  • 4 medium eggs, lightly beaten



Step 1


Prep time
10 mins
Cook time
20 mins
Total time
30 mins
An authentic and favorite Mexican green bean recipe, Ejotes con Huevos or Mexican Green Beans with Eggs. Excellent as a vegetarian meal when served with refried beans. Or just as delicious when served as a side dish.
Author: and Nancy Lopez-McHugh
Recipe type: Side dish, Main, Vegetable, Vegetarian
Serves: 3-4

Heat oil in a large pan, once warm saute the onions until soft. Next add the chiles, cook for 2 minutes then add the garlic and cook another 2 minutes. Add the green beans, tomatoes, salt and pepper. Cook until green beans are to desired texture. Once green beans are to desired texture pour the lightly beaten eggs into the pan. Stir and cook until eggs have cooked through. Try not to over cook or burn the eggs, as this will give the dish a bitter taste.
Serve with refried beans, tortillas and salsa of choice. Additionally they can be served as a side dish to any Mexican meal.

*Cut ends off fresh green beans first.If fresh are not available use frozen. To defrost the frozen green beans place in a large bowl and cover with cool water until defrosted. Additionally canned beans can be used. Drain, and rinse once with cool water before using.

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