Mexican Fried Eggs Recipes

MEXICAN EGGS

Steps:

• In a 10-inch frying pan, cook bacon until crisp.
• Remove from pan with slotted spoon and drain.
• Add onion and garlic to bacon drippings in the pan.
• Cook until onion is soft.
• Stir in tomatoes, chilies, salt, and oregano.
• Bring to a boil, stirring constantly.
• Continue boiling until sauce thickens, about 15 minutes.
• Reduce heat to low.
• Crack eggs and slowly slip into sauce, one at a time.
• Sprinkle cheese and bacon over the top.
• Cover and simmer until eggs are set, about 5 to 7 minutes.
• Sprinkle with the cilantro.
• Serve with guacamole and warmed tortillas on the side of the plate, if desired.
• Note: The sauce can be prepared a day in advance.
• Reheat and slip the eggs in just before serving.

WRAPPED MEXICAN EGGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
• Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
• In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
• Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
• Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
• Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.

MEXICAN SCRAMBLED EGGS

Steps:

• Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
• Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

MEXICAN RICE WITH POACHED EGGS

Steps:

• In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm., Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.

MEXICAN EGGS AND RICE

Steps:

• Reheat your cooked, leftover rice.
• Meanwhile, heat the oil or bacon grease in a nonstick skillet over medium heat.
• Grate the cheddar so it will be ready when your eggs are.
• Fry the egg to the your preferred level of doneness. I really like it with the yolk still runny, so when you cut into the egg on your plate, the yolk mixes with the rice and salsa. This takes about 2 minutes cooking on the first side, then I flip it over and cook for about 20-30 seconds on the other side.
• Spoon the rice onto a plate.
• Top with the fried eggs.
• Immediately sprinkle the grated cheddar on top, then spoon on the salsa.
• If you are making more than one serving, you won't need to add the whole amount of oil to the skillet for the next servings, as some of the oil will still be in the pan.
• This is an easy weekday breakfast. On weekends when we want a bigger breakfast, we'll also warm up some canned black beans, and tortillas to serve on the side.