Mexicanaeggs 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.

MEXICAN EGG AND TORTILLA CHIP SCRAMBLE

Steps:

• Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
• Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
• Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.

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-STYLE BEANS AND EGGS

Steps:

• In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
• Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
• Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.

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 DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. , Stuff or pipe into egg whites. Serve immediately or chill until ready to serve.

MEXICAN EGGS

Steps:

• Cook onion,green pepper,celery,jalapeno & garlic in olive oiled skillet. Heat until onion and peppers are soft.
• Add tomato,tomato sauce,water and hot sauce simmer gently about 15 minutes, add more water if the sauce begins to dry out. You don't want the sauce to be thick.
• While sauce is cooking, heat corn tortillas in a small skillet sprayed with cooking spray or olive oil. Heat until just soft, do not fry the tortilla hard, set aside.
• Cook 2 eggs over-easy, set aside.
• Put two corn tortillas on each serving dish, top with 1 fried egg and cover with tomato sauce or put tortilla,sauce and egg on top. (that's the way I like it).

MEXICAN SCRAMBLED EGGS

Steps:

• Whisk eggs, salt and pepper in large bowl until well blended. Heat oil in 12-inch nonstick skillet over medium-high heat. Working in batches, add tortilla strips; cook just until softened, about 15 seconds per batch. Drain on paper towels. Add green onions and chili to skillet; stir 2 minutes. Reduce heat to medium. Add eggs and tortilla strips to skillet and stir until almost set, about 4 minutes. Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately.

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.

HUEVOS RANCHEROS

Steps:

• In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
• Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
• In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
• In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
• Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.