Huevos a la Mexicana Recipe – Scrambled Eggs with Classic Mexican Flavour
This huevos a la Mexicana recipe makes Mexican style scrambled eggs with classic Mexican flavours – tomatoes, onions and chillies. Scrambled eggs is huevos revueltos, so you’d expect this eggs dish to be called huevos revueltos a la Mexicana but this Mexican breakfast is so quintessentially Mexican, it’s simply called huevos a la Mexicana or even huevos Mexicana – Mexican eggs.
- 1 tbsp vegetable oil
- 3 medium green chillis stemmed, deseeded, chopped finely
- 1 small onion diced (50 g)
- 20 g spring onions whites only, optional
- 2 ripe medium-large tomatoes (150 g) cored, seeds removed and diced
- 4 large eggs lightly beaten
- 4 corn tortillas or wheat flour tortillas
- 1 handful coriander leaves only
- 1 tsp salt
- 1 avocado seed and skin removed and sliced
- hot sauce
In a warm saucepan add the vegetable oil and the onions, and spring onions. Cook until translucent. Add the chillis and a minute later the tomatoes. Cook until aromatic.
Add the eggs and reduce the heat to medium-low. Stir the eggs through the mix in the pan and every 20 seconds or so give the egg mixture a mix, folding over the more cooked eggs into the centre of the pan.
When the eggs are cooked to your liking (we like them almost set and moist), place the tortillas on warmed plates and spoon over the scrambled eggs. Top with avocados and coriander and serve with hot sauce on the side.
Calories: 455kcal | Carbohydrates: 45g | Protein: 17g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1550mg | Potassium: 966mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1308IU | Vitamin C: 33mg | Calcium: 131mg | Iron: 3mg