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Mexican Scrambled Eggs |
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Serves: 2 Print this Recipe(Huevos Revueltos ala Mexicana) Category: Egg Dishes Eggs 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. 1 tablespoon unsalted butter or vegetable oil 1/4 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 1/4 teaspoon salt, or to taste 1. 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. 2. 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. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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