Recipes

Eggs with Ham, Tomatoes, and Peppers

Eggs with Ham, Tomatoes, and Peppers

Huevos Pisto Manchago
Progresso was once an important seaport for the state of Yucatán, on the Gulf coast of Mexico. When henequen, the fiber similar to sisal used for making rope, twine, and rugs, was in great demand, cargo ships from everywhere docked at the amazingly long wharf extending two kilometers into the shallow sea. Magnificent mansions once owned by wealthy henequen traders are now being restored as vacation homes and the town shows signs of expanding tourism.My husband and I once made an early morning drive there to avoid the searing heat of midday. We had almuerzo (late breakfast) at El Cordobés, promoted as the oldest restaurant in Yucatán. My tasty egg dish had Spanish roots with Mexican additions. What follows is the recipe I reconstructed from that day.
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Ingredients

Makes 4 servings

Instructions

  • In a medium skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes.
  • Add the garlic, tomatoes, and ¼ cup of water.
  • Bring to a boil and cook about 2 minutes.
  • Add the ham, chiles, salt, and pepper.
  • Reduce the heat to low and simmer 5 minutes so the flavors can blend.
  • Cover and keep warm.
  • Meanwhile, warm tortillas in a hot dry skillet or on a comal, 1 at a time, turning once or twice until soft and hot, about 20 seconds.
  • Stack and wrap in a clean kitchen towel or toil to keep warm and put in a basket.
  • Fry or poach the eggs to desired doneness.
  • To serve, divide the sauce among 4 serving plates.
  • Top each serving with 1 cooked egg.
  • Sprinkle with parsley.

Notes & Wine Advice

Serve hot with warm corn tortillas.
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Course; Eggs
Cuisine; Mexican

Divorced Eggs

Divorced Eggs

Huevos Divorciados
This cleverly named dish is satisfying and filling, with plenty of contrasting flavors and colors. The name refers to the way the eggs and sauces are separated from each other on the plate and kept from mingling by the black beans in the middle. Each cooked egg is put on a crisp fried tortilla and separated or "divorced" by the refried beans. Green sauce accompanies one egg and red sauce the other. The fried tortillas and both sauces can be made ahead. All that's left is to fry the eggs to your preference.
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Ingredients

Makes 4 servings

  • 2 cups Basic Refried Beans
  • Basic Cooked Tomatillo Sauce
  • Basic Cooked Tomato Sauce
  • ⅓ cup vegetable oil
  • 8 corn tortillas
  • 2 tablespoons unsalted butter or vegetable oil
  • 8 large eggs
  • Salt to taste

Instructions

  • Prepare the refried beans.
  • If made ahead, reheat shortly before using.
  • Prepare the tomatillo and tomato sauces.
  • Heat them in separate pans.
  • Heat the oil in a medium skillet, over medium heat.
  • Fry the tortillas, turning once or twice, until crisp, 1 to 2 minutes.
  • Drain on paper towels.
  • Discard the oil.
  • In the same skillet, heat the butter or oil and fry the eggs to desired doneness.
  • Season lightly with salt.
  • On each of 4 plates, place 2 tortillas, separated.
  • Spoon a line of beans between the tortillas.
  • On each plate, put about ¼ cup of green sauce on one tortilla and ¼ cup of red sauce on the other.
  • Top each tortilla with a fried egg.

Notes & Wine Advice

Serve at once.
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Course; Eggs
Cuisine; Mexican

Eggs in Ranchera Sauce

Eggs in Ranchera Sauce

Huevos Rancheros It’s easy to please egg fans by serving huevos rancheros, Mexico’s world-renowned egg dish. If you make the sauce ahead of time, the dish is easy to manage.
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Ingredients

Makes 4 servings

  • 2 cups Basic Refried Beans or canned
  • Ranchera Sauce
  • 2 tablespoons vegetable oil
  • 4 corn tortillas
  • 4 large eggs beaten
  • ¼ cup crumbled cotija or mild feta cheese
  • ¼ teaspoon salt or to taste
  • 1 avocado Hass variety preferred, peeled and sliced

Instructions

  • Prepare the beans, if making homemade.
  • Prepare the ranchera sauce.
  • If made ahead, reheat the beans and put the sauce in a saucepan and bring to a boil.
  • Remove from the heat, cover, and keep warm.
  • Heat the oil in a medium nonstick skillet and fry the tortillas briefly, 1 at a time, until soft and hot, about 10 seconds on each side.
  • Drain on paper towels.
  • In the same skillet, cook the eggs over medium heat until sunny-side up—with the whites set and opaque and the yolks still soft, about 2 minutes.
  • Sprinkle lightly with salt.
  • To assemble, put 1 tortilla on each of 4 plates.
  • Top each tortilla with 1 egg, and spoon the hot ranchera sauce over each serving.
  • Sprinkle with crumbled cheese.
  • Add refried beans and avocado slices to each plate.

Notes & Wine Advice

Serve at once
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Course; Eggs
Cuisine; Mexican

Lost Eggs

Lost Eggs

Huevos Perdidos
These eggs are beaten and stirred into simmering red chile sauce. The eggs disappear into the sauce, hence the name "lost" eggs. The saucy eggs partner well with sausage, ham, or bacon. The delicious chile sauce includes the subtle flavors of cinnamon and allspice, which add complexity and depth. Serve with split, buttered, and toasted bolillos (oval Mexican sandwich rolls) or French rolls, to dip into the tasty sauce as you "search" for the eggs.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the chile sauce.
  • If made ahead, reheat in a medium saucepan.
  • Add the cinnamon and allspice to the cooked sauce and simmer about 5 minutes to blend the flavors.
  • Slowly stir the eggs into the simmering sauce and continue stirring slowly until the eggs are cooked and “lost in the sauce,” about 3 minutes.
  • Divide among 4 shallow bowls.

Notes & Wine Advice

Serve hot.
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Course; Eggs
Cuisine; Mexican

Stuffed Chiles with Scrambled Eggs and Bacon

Stuffed Chiles with Scrambled Eggs and Bacon

Chiles Rellenos con Huevos Revueltos y Tocino
Many people don't realize that there are lots of ways to prepare chiles rellenos besides stuffing them with cheese and frying them in egg batter. Chiles rellenos means stuffed chiles and just about anything can go inside, and the chiles can be coated with an egg batter, or not. In this recipe, the scrambled eggs and bacon go inside the roasted chiles, and Ranchera Sauce is spooned on top.For a special occasion, brunch, or late breakfast, you'll dazzle your guests with this impressive chile relleno plate. The sauce can be made ahead and reheated. The chiles can be roasted and peeled in advance, and the bacon can be cooked ahead, too. The rest of the work goes pretty fast and is done shortly before serving. Serve with warm tortillas. Sliced avocado and orange segments may be added to each plate, if desired.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the ranchera sauce.
  • Reserve, covered, in a pan off heat.
  • In a large nonstick skillet, cook the bacon over medium heat until crisp and brown.
  • Drain on paper towels.
  • Crumble the bacon and reserve on a plate.
  • Prepare the chiles.
  • (Keep the stems intact.
  • ) With a small sharp knife, cut a slit lengthwise from the stem end to within 1½ inches of the narrow end.
  • Carefully remove the seed pod and seeds.
  • Rinse under running water to wash out remaining seeds.
  • Pat dry with paper towels.
  • Reserve on a plate.
  • Preheat oven to 300°.
  • In a bowl, beat the eggs with a fork until well combined.
  • Add the milk and salt.
  • Beat to mix.
  • Heat the butter and oil in a large nonstick skillet and cook the eggs, stirring slowly to scramble, until just set, about 3 minutes.
  • Stir in the crumbled bacon and cook about 20 seconds more.
  • Fill the chiles equally with the egg mixture and arrange on a baking sheet.
  • Put in the oven to keep warm.
  • Reheat the sauce until it comes to a boil.
  • To serve, place 1 stuffed chile in the center of each of 4 serving plates.
  • Spoon some of the heated sauce on top of each serving, letting it pool onto the plate.
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Course; Bacon / Eggs
Cuisine; Mexican

Scrambled Eggs with Cactus

Scrambled Eggs with Cactus

Huevos Revueltos con Nopalitos
Cactus is very common in Mexican cuisine and is used in most regions. It has a slightly tart taste that goes well with eggs. This version is from central Mexico. In Oaxaca, the same dish would include finely chopped tomatoes and a hefty amount of serrano chiles cooked with the eggs. For convenience, I use strips of cactus (nopalitos) from a jar in this recipe. (Whole cactus leaves, or paddles, are called nopales and are generally sold fresh.) Bottled nopalitos are easy to find in Mexican grocery stores and many supermarkets. Be sure to buy the ones packed in water and not in brine. The color and texture will be much better.
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Ingredients

Makes 2 servings

Instructions

  • Melt the butter in a medium skillet over medium heat, and cook the onion and cactus strips until the onion is softened, about 3 minutes.
  • (The cactus strips will retain their texture as they cook with the onion.
  • ) Add the eggs and stir slowly to scramble.
  • Cook until set, about 2 to 3 minutes, or to desired doneness.
  • Season with salt and pepper.
  • Serve with sliced tomato on the side and scatter cheese over all.
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Course; Eggs
Cuisine; Mexican

Scrambled Eggs with Avocado and Tomato

Scrambled Eggs with Avocado and Tomato

Huevos Revueltos con Aguacate y Jitomate
Mexican scrambled eggs come in many great variations. This is one of my favorite combinations from Oaxaca. The eggs are served with black beans on the side
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Ingredients

Makes 2 servings

Instructions

  • In a large nonstick skillet, melt the butter over medium-high heat and cook the onion, stirring, 1 minute.
  • Reduce heat to low, cover, and cook until tender, 3 to 4 minutes.
  • Add the beaten eggs, salt, and pepper.
  • Cook, stirring slowly to scramble, until the eggs are just set, about 1 to 2 minutes.
  • Add the tomato and avocado.
  • Stir gently to mix and remove the pan from the heat.

Notes & Wine Advice

Serve hot.
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Course; Eggs
Cuisine; Mexican

Scrambled Eggs in Tomatillo Sauce

Scrambled Eggs in Tomatillo Sauce

Huevos Revueltos en Salsa Verde
If you like cooked green sauce made with tomatillos, called salsa verde, you'll love fluffy mounds of scrambled eggs bathed in the flavorful, slightly tart sauce. This is just the way cookbook author Patricia Quintana made them for me one morning in her Mexico City home. Serve with soft, warm tortillas.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the green sauce.
  • Reserve off heat.
  • In a large nonstick skillet, heat the butter and oil over medium heat.
  • Add the eggs and salt and cook, stirring slowly to scramble, then push them into small mounds.
  • Cook until just set, about 2 to 3 minutes.
  • With a large spoon, transfer the mounds of scrambled eggs to a plate.
  • Pour the reserved green sauce into the same skillet and bring to a boil.
  • Reduce heat to low and carefully spoon the eggs into the sauce so that they keep their free-form mounded shapes.
  • Cook until heated through, about 1 minute.

Notes & Wine Advice

Serve at once.
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Course; Eggs
Cuisine; Mexican

Eggs with Shredded Dried Beef

Eggs with Shredded Dried Beef

Huevos con Machaca
Mexican dried beef (machaca) is a staple in northern Mexico. It goes into tacos, burritos, and gets mixed together with eggs for a robust breakfast. Prepare the machaca a day ahead.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the dried beef a day ahead.
  • Cover and refrigerate.
  • Bring to room temperature before using.
  • Heat the oil in a medium skillet.
  • Cook the onion and chile, stirring, until softened, 3 to 4 minutes.
  • Stir in the shredded beef, tomato, salt, and pepper.
  • Add the beaten eggs and cook, stirring to scramble, until just set, about 2 to 3 minutes or to desired doneness.
  • Divide the eggs among four serving plates.
  • Sprinkle with cilantro and cheese.

Notes & Wine Advice

Serve hot.
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Course; Beef / Eggs
Cuisine; Mexican

Ham and Potatoes with Eggs

Ham and Potatoes with Eggs

Huevos con Jamón y Papas
Many cultures enjoy the combination of fried potatoes, ham, and eggs, but in Mexico they're likely to be served with refried beans and salsa. Homemade beans and salsa are definitely best, if time permits.
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Ingredients

Makes 4 servings

  • 2 cups Basic Refried Beans or canned refried beans
  • Fresh Salsa Mexicana or purchased salsa
  • 1 large potato peeled and cut into 1⁄4-inch dice
  • 2 teaspoons unsalted butter
  • 1 teaspoon vegetable oil
  • ½ medium white onion finely chopped
  • 1 cup chopped cooked smoked ham
  • 8 large eggs beaten
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste

Instructions

  • Prepare refried beans and refrigerate, if made ahead.
  • Heat the beans and keep warm in a 200° oven.
  • Prepare salsa, if using homemade.
  • Then, in a medium pan of boiling water, cook the potatoes until tender, about 4 minutes.
  • Drain and cool under running water.
  • Drain again and set aside.
  • Heat the butter and oil in a large nonstick skillet and cook the onion until softened, about 3 minutes.
  • Add the potatoes and cook until golden brown, about 5 minutes.
  • Stir in the ham.
  • Pour the beaten eggs into the skillet, and cook, stirring slowly until scrambled and just set, 3 to 4 minutes, or to desired doneness.
  • Season with salt and pepper.
  • Divide evenly among 4 plates with a portion of refried beans on the side.
  • Garnish with salsa.

Notes & Wine Advice

Serve hot.
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Course; Eggs / Pork
Cuisine; Mexican