Huevos a la Mexicana - Cooked in a Sauce of Tomatoes and Jalapeño

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Huevos a la Mexicana - Cooked in a Sauce of Tomatoes and Jalapeño

Huevos a la mexicana, or Mexican-style eggs, are eggs cooked and scrambled in a tomato-based sauce.

They are very similar to huevos rancheros, but since they are scrambled, they are less messy and easier to make.

My mother has been making these "eggs" for our family forever.

In fact, our shorthand word for them is simply "eggs." It's one of my favorite ways to make eggs!

Ingredients

  • 6 large eggs
  • 2 spring onions, chopped (including the green parts)
  • 1 tomato, peeled and chopped if in season, or 2 canned whole tomatoes
  • 1 pickled jalapeno pepper, sliced
  • 2 tablespoons of extra virgin olive oil
  • chopped fresh oregano or 1 pinch of dried oregano
  • 1 shake of salt from a salt shaker for every 1 egg used
  • 2 tablespoons chopped fresh coriander leaves

Method

Sauté the onion and add the tomatoes, oregano and jalapeño:

Heat oil in a large skillet over medium high heat. Add the onions and brown for a minute or two.

Add the chopped tomatoes and cook for a few minutes over medium heat until slightly soft and cooked through and some of the moisture has evaporated.

It's okay if the tomatoes brown a little.

Add the oregano. Add the jalapeno.

Add the eggs and sauté:

Crack the eggs directly into the pan with the sauce. Add salt.

Stir the mixture with a spatula to blend it into the sauce and lightly add the eggs.

Remove from heat when eggs are cooked to the desired consistency.

If you are using a cast iron skillet, remove the eggs from the skillet and place them in a bowl.

Otherwise, the eggs will continue to cook in the heat of the pan.

Attend:

Sprinkle the eggs with chopped fresh cilantro. Serve with warm bread or tortillas.

Serve 2 or 3, depending on how many eggs per person you want.

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