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Huevos a la Mexicana
(Mexican-style scrambled eggssimilar to a dish called “Chilaquiles”)
Serves two

Four large eggs
Two corn tortillas
Corn oil or butter
¼ diced small tomato
One tablespoon diced onion or scallions
One tablespoon roasted, peeled mild green chile (canned is fine)
Grated jack cheese (optional)
Salt and pepper to taste

Cut the tortillas into small pieces and lightly fry in a small amount of corn oil or butter in a non-stick pan. Remove and set aside the tortillas then add the tomatoes, onions, and pepper to the pan. Saute for a few minutes until the onion is transparent. Add the tortillas and four beaten eggs. Stir the eggs to prevent any burning. Cook on low to medium heat until desired doneness. Before the eggs are set you can add a small amount of finely grated cheese.

Serve with more warm tortillas, sliced avocado, cilantro and refried beans, if you like. Of course, you can always make it easy on yourself and save a bit of time by adding a tablespoon of tomato-based chile salsa to the pan instead of diced tomatoes, onions, and chiles.