Mexican Style Eggs Huevos A La Mexicana Recipes
MEXICAN EGGS (HUEVOS A LA MEXICANA)
Steps:
- Heat vegetable oil in a nonstick skillet, over medium heat. Saute onion and serrano pepper until softened, about 1-2 minutes. Season with salt and black pepper.
- Add tomato, and cook for 1 minute.
- Add eggs, cracked one at a time, on top of the onion tomato mixture. Continue to cook, stirring constantly, until eggs are cooked to taste, about 3 to 4 minutes.
- Serve immediately with warm tortillas or crumbled tortilla chips over top.
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- Heat oil in medium-size frying pan over a medium-high heat. Preferably use a non-stick frying pan.
- Add chopped onion and cook for about a minute, then add the Serrano pepper and stir. Cook for 2 minutes and then add the tomato, stir and cook for another 2 minutes. We do not want to overcook the vegetables.
- omit that step of beating the eggs. It’s a personal preference since I like my eggs pan-scrambled. Pour the eggs over the vegetables, season with salt, and let them cook for about 2 minutes and then gently fold the vegetables into the eggs. Do not cook the eggs or mix them too much, that is the beauty of this dish. The eggs have to have large curdles. Cook for 2 more minutes until eggs are set and remove promptly.
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