Huevos Mexicana Recipe

Huevos Mexicana – Directions

1. 1

   Sauté aromatics

   In a skillet over medium heat, warm 2 tablespoons olive oil. Add 0.5 medium yellow onion and 1 jalapeño, both finely chopped, and sauté until translucent, about 3-4 minutes. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Cook tomatoes and cilantro

   Add 2 Roma tomatoes, diced, to the skillet and cook until they soften and release their juices, about 4-5 minutes. Stir in 0.25 cup chopped cilantro and adjust salt if needed.

3. 3

   Warm tortillas

   In a separate dry skillet, warm 4 corn tortillas for about 20-30 seconds per side until pliable.

4. 4

   Scramble eggs with tomato mixture

   Push the tomato-onion mixture to the edge of the pan. Beat 4 eggs and pour into the center; scramble gently, folding with the tomato mixture until the eggs are just set and glossy.

5. 5

   Add cheese

   Sprinkle 0.25 cup queso fresco (or shredded cheese) over the eggs and fold until slightly melted.

6. 6

   Plate and garnish

   Serve the huevos over warm tortillas. Top with sliced avocado and extra cilantro if desired.

7. 7

   Season to taste

   Taste and adjust with additional salt and pepper as needed. Serve immediately.