Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)
A quick and easy breakfast scrambled eggs with some Mexican flair!
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | extra large |
eggs
|
|
| 1 | x |
sea salt
to taste |
*
|
| 4 | tablespoons |
lard
melted; or safflower oil |
|
| 1 | cup |
tomatoes
chopped, unpeeled |
|
| 3 | tablespoons |
white onion
chopped |
|
| 4 | each |
serrano chiles
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | extra large |
eggs
|
|
| 1 | x |
sea salt
to taste |
*
|
| 6E+1 | ml |
lard
melted; or safflower oil |
|
| 237 | ml |
tomatoes
chopped, unpeeled |
|
| 45 | ml |
white onion
chopped |
|
| 4 | each |
serrano chiles
chopped |
*
|
Directions
This is the simplest and most popular way of cooking eggs in the Mexican manner.
Break the eggs into a bowl and just mix (do not beat) with the salt.
Heat the lard in a large frying pan.
Add the tomatoes, onions, and fresh chiles, stir well, and fry over medium heat, stirring from time to time, for about 3 to 4 minutes or until most of the juice has been absorbed.
Stir in the eggs and continue stirring and turning them over until the eggs are set - about 4 minutes.
Serve immediately with corn tortillas.
Serve with cilantro as a garnish and red hot pepper sauce to taste!
