Name: Miles to Go Whitesvilles Huevos A La Mexicana Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 3 cups ripe tomatoes, medium; 0.5 cups white onion, medium; 1 piece jalapeño or serrano chile; 2 tablespoons fresh cilantro, chopped; 1 tablespoon vegetable oil; 1 tsp salt; 0.25 tsp black pepper; 6 piece large eggs; 1 tablespoon cooking oil (vegetable or canola) or butter; 0.5 tsp salt; 1 tablespoon fresh cilantro, chopped (for garnish); 0.25 cups crumbled queso fresco or cotija (optional); 6 piece warm corn or flour tortillas (for serving)

Method

Salsa base

Roast or boil tomatoes and chile

Place tomatoes and jalapeño (or serrano) in a dry skillet over medium-high heat. Roast, turning occasionally, until skins are charred and blistered on all sides, about 6–8 minutes. Alternatively, simmer in a pot of boiling water 3–4 minutes until skins soften. Transfer to a bowl to steam for 5 minutes.

Peel and rough chop

When cool enough to handle, peel tomato skins if desired (optional), remove stems from chile, and roughly chop tomatoes, chile, and half of the onion.

Blend or finely mince

For a slightly smooth salsa: place roasted tomatoes, chile, and half the onion in a blender or food processor and pulse briefly until coarsely pureed (leave some texture). For a chunkier texture: finely mince tomatoes, chile and onion by knife.

Sauté salsa

Heat 1 tablespoon vegetable oil in a nonstick or cast-iron skillet over medium heat. Add the remaining half cup chopped onion and cook 2–3 minutes until translucent. Add the blended or chopped tomato-chile mixture, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until liquid reduces slightly and flavors meld, about 6–8 minutes. Taste and adjust seasoning.

Finish salsa

Stir in 2 tablespoons chopped cilantro, cook 30 seconds to incorporate, then reduce heat to low and keep the salsa in the skillet for the next step.

Eggs & finishing

Prepare eggs

Crack 6 large eggs into a medium bowl and whisk gently with 1/2 teaspoon salt until yolks and whites are just combined but not frothy. Alternatively, you can add eggs directly to the skillet whole for a fried-egg style (see note).

Add fat to skillet

If the salsa has reduced and the skillet is dry, push the salsa to one side and add 1 tablespoon oil (or butter) to the cleared space. Warm for 30 seconds over medium-low heat.

Cook scrambled-style (traditional)

Pour the beaten eggs evenly over the warm salsa in the skillet. Let sit without stirring 10–15 seconds to set slightly, then gently stir and fold eggs into the salsa using a spatula, scraping the bottom as you go. Continue cooking, stirring occasionally, until eggs are just set but still moist, 3–4 minutes. Avoid overcooking — remove from heat when eggs are soft and creamy.

Or cook sunny-side style (alternate method)

If you prefer whole fried eggs, create 4–6 small wells in the salsa and crack 1 egg into each well. Cover the skillet and cook over medium-low heat until whites are set and yolks reach desired doneness, 3–6 minutes. Season whites lightly with a pinch of salt.

Finish and garnish

Turn off heat. Sprinkle 1 tablespoon chopped cilantro and 1/4 cup crumbled queso fresco (if using) over the eggs. Taste and adjust seasoning with additional salt or pepper if needed.

Serve

Divide huevos a la Mexicana among plates and serve immediately with warm tortillas on the side for scooping. Offer extra cilantro, hot sauce, or lime wedges as desired.