Eggs a la Mexicana
There are countless egg dishes in Mexican cooking, one better than the other. But these are the ones I prepare the most at home. They are easy to make, super tasty and dress up a breakfast in a wink. What’s more, I always have oil, eggs, tomatoes, onion and either Jalapeño or Serrano chiles handy.
Ingredients
- 4 tablespoons corn, safflower or vegetable oil
- 1/2 cup white onion (chopped)
- 1 jalapeño or serrano chile seeded (if less heat desired and finely chopped, or more to taste ( we went for 3))
- 3/4 pound ripe tomatoes (about 2 cups chopped (I add an extra cup))
- 8 eggs (lightly beaten)
- 1/2 teaspoon kosher or sea salt (more or less to taste)
- Hot corn tortillas (or pieces of toast)
Instructions
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Heat oil in a skillet over medium heat. Add onions, and cook stirring often for about 4 minutes, until they have softened but not browned. Stir in the chiles, cook for another minute. Incorporate the chopped tomatoes and let the mix cook and season, stirring often, for about 5 minutes (I let them cook about 4 to 5 minutes more until tomatoes are thoroughly cooked, mushy and their red color has deepened).
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Meanwhile, crack the eggs in a bowl, add some salt, and beat them with a whisk or fork. Lower the heat to medium-low and pour eggs over the tomato mix. Stir as the eggs cook until desired donenness, but don't let them dry up. Serve with a side of refried beans, hot tortillas or a piece of toast.