Huevos Revueltos ala MexicanaEggs scrambled with onion, tomato, and chiles are ubiquitous all over Mexico. Black beans, or some other variety, and a few crisp tortilla wedges are usually served with the eggs.
Mexican Scrambled Eggs
Huevos Revueltos ala MexicanaEggs scrambled with onion, tomato, and chiles are ubiquitous all over Mexico. Black beans, or some other variety, and a few crisp tortilla wedges are usually served with the eggs.
Ingredients
Makes 2 servings
- 1 tablespoon unsalted butter or vegetable oil
- ¼ medium white onion finely chopped
- 4 large eggs beaten
- 1 small tomato seeded and finely chopped
- 1 serrano chile minced with seeds
- 1 tablespoon chopped fresh cilantro
- ¼ teaspoon salt or to taste
Instructions
- Heat the butter or oil in a medium nonstick skillet over medium heat.
- Sauté the onion, stirring, about 30 seconds.
- Add the beaten eggs, and cook, stirring to scramble, until almost set, but still moist, about 1 minute.
- Quickly, add the tomato, serrano chile, cilantro, and salt.
- Cook, stirring slowly, until the eggs are set and the fresh ingredients are heated through, about 1 minute.
Notes & Wine Advice
Serve at once.