RecipeServed

Huevos a la Mexicana Recipe

20 mins

Requirements

• 6 fresh eggs
• 2 green onions, chopped all the way including the green parts
• 1 fresh tomato, peeled and chopped if in season, (2 tomatoes from a can if good fresh tomatoes are not available)
• One canned jalapeño pepper, sliced
• 2 Tbsp olive oil
• Oregano, a sprinkling of fresh if available, dry if not
• Salt, one shake from a salt shaker for every egg used
• Cilantro leaves, fresh and chopped, a couple of Tbsp

Instructions

• Sauté onions, add tomatoes, oregano, jalapeño:
  Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two.
  Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It's okay if the tomatoes brown a bit.
  Add the oregano. Add the jalapeño.
• Add eggs and scramble them into the sauce:
  Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.
  Remove from heat when the eggs are cooked to the desired consistency.
  If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan.
• Serve:
  Sprinkle the eggs with chopped fresh cilantro. Serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs per person you want.