MEXICAN EGGS: Huevos a la Mexicana
Mexican Eggs are fresh flavored and colorful from the addition of Tomato, Onion, and Jalapeño. Perfect and easy for any breakfast or brunch.
Servings: 3 servings
Calories: 297kcal
Ingredients
- ¼ Cup Olive Oil
- ½ White Onion - diced
- 1 Jalapeño - diced (Optional: seeded for less heat)
- 1 Medium Better Boy Tomato - diced
- 6 Eggs - beaten
- Kosher Salt and Black Pepper to taste
- Milk, Cream, or Butter for the eggs (Optional)
Instructions
- Begin by preheating a 12-inch Cast Iron Skillet over medium-low heat.
- Dice the Onion, tomato, and jalapeño.
- Add about ¼ cup of olive oil to the skillet.
- Add the diced Jalapeño and Onion to the skillet and sauté for a few minutes or until they soften and become fragrant.
- Add the diced tomato and continue to sauté for just another minute or two.
- Lightly beat the eggs. Add a little milk, butter, or cream if you prefer.
- Turn the heat down to low and add the eggs to the skillet.
- Allow the bottom of the eggs to set, and then begin to lightly fold all ingredients together until the eggs have fully cooked through.
- Serve Hot, and Enjoy!
Notes
- Traditionally, Mexican eggs are served with refried beans and warm corn tortillas. Which I must say is a fantastic breakfast.
- Grab some giant flour burrito tortillas, chorizo, bacon, or ground breakfast sausage. Add some cheese and your favorite hot sauce.
Nutrition
Calories: 297kcal | Carbohydrates: 3g | Protein: 12g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 211mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg