Mexico is a world of difference from it’s neighbors and it behaves like it’s always having more fun. It may be due to the fact the sun shines more or because even Mexican scrambled eggs aka huevos a la Mexicana has bright colors and a dash of additional flavor that regular old scrambled eggs don’t offer.
Mexico was always one of those countries I wanted to visit, but stepping foot there was fuller of smiles than I anticipated. Though my stay was brief and I didn’t travel the length and breadth of the country, the people, culture and ultimately, the cuisine stuck with me long after I got into a plane and left those shores. The week in Baja was certainly not enough to fully enjoy all that this varied country has to offer. If you’ve been to Mexico, what would you want to see and do again? Or where would you go for a first time and why?
Saying you’ll go back to somewhere and actually getting there are two very different things with so much of this planet calling out to be seen, but Mexico holds a special place so it’s only a matter of time before I give in and get back there.
This take on the simplest of recipes – scrambled eggs – is a whole meal that could be eaten at any time of day and served with black beans and tortillas, on buttered toast or with some rice. The flecks of green and red are there to remind you of that stunning country.
Huevos a la Mexicana – Mexican Scrambled Eggs
Adapted from Saveur.com
1 small onion, finely chopped
1 jalapeno, stemmed, seeded and finely chopped
1 medium plum tomato, cored, seeded and finely chopped
2 tablespoons cilantro, finely chopped
8 eggs, lightly beaten
Place a little oil into a saucepan on medium-high heat, once hot add in the onion, jalapeno, tomato and seasoning, stirring until soft, approximately 6 minutes.
Fold in the eggs and cilantro until well cooked, approximately 4 minutes.
A Mexican twist on easy scrambled eggs with the addition of some bright produce and this only adds a few minutes to the usual ritual of making scrambled eggs.
- 1 small onion, finely chopped
- 1 jalapeno, stemmed, seeded and finely chopped
- 1 medium plum tomato, cored, seeded and finely chopped
- 2 tablespoons cilantro, finely chopped
- 8 eggs, lightly beaten
- Place a little oil into a saucepan on medium-high heat, once hot add in the onion, jalapeno, tomato and seasoning, stirring until soft, approximately 6 minutes.
- Fold in the eggs and cilantro until well cooked, approximately 4 minutes.
- Serve immediately.
Serve with a side of salsa, or black beans or with some corn tortillas to round this out.
Adapted from Saveur.com