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Huevos a la Mexicana
“A vibrant and easy Mexican breakfast full of flavor, ready in 15 minutes!”
Prepare the vegetables
Wash and finely chop the tomato, onion, and chili. Try to make the tomato and onion pieces similar in size so they cook evenly.
Sauté the vegetables
In a medium skillet, heat the oil or lard over medium heat. Add the chopped onion and chili. Sauté for 2-3 minutes until the onion is translucent and soft.
Add the tomato
Incorporate the chopped tomato into the skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the tomato has softened and released its juices. Season with a little salt and pepper.
Add the eggs
In a separate bowl, lightly beat the eggs with a fork. Add salt and pepper to the beaten eggs. Pour the beaten eggs over the cooked vegetables in the skillet.
Cook the eggs
With a spatula, gently stir the eggs with the vegetables. Cook over medium-low heat, stirring constantly, until the eggs are cooked to your liking (more moist or drier). Make sure they don’t stick to the bottom of the skillet. Taste and adjust salt if necessary.
Serve
Remove from heat and serve immediately. The Classic Breakfast Full of Flavor
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“Hi, I’m Cesar! I’m passionate about simple, flavorful cooking that fits into your busy day.”
Cesar Andrade Monter
CEO, Sizzle & Serve
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