scrambled eggs with scallions & tomatoes, refried beans, pan fried banana, creama & Alicia’s corn tortillas

In a large bowl, whisk together the eggs, chopped scallions, diced tomato, and salt. Heat a non-stick skillet over medium heat, add a little oil or butter, and pour in the egg mixture. Stir gently until the eggs are cooked to your liking, then remove from heat.

Scramble the Eggs

In a small saucepan, heat the olive oil over medium heat. Add the canned refried beans and cumin, stirring until heated through and well combined. Set aside.

Heat the Beans

Peel the ripe plantains and cut them diagonally into slices. In a skillet, melt the butter over medium heat. Add the plantain slices and fry until golden brown on both sides. Remove and drain on paper towels.

Pan-Fry Plantains

Warm the corn tortillas on a skillet. On each plate, serve a portion of scrambled eggs, a scoop of refried beans, and a few slices of pan-fried plantains. Drizzle with creama and serve with warm tortillas on the side.

Serve

eggs

scallions, chopped

tomato, diced

salt

canned refried beans

cumin

olive oil

ripe plantains

butter

creama

Alicia’s corn tortillas

Huevos El Salvadorenos

Make Huevos El Salvadorenos Recipe in just 30m. scrambled eggs with scallions & tomatoes, refried beans, pan fried banana, creama & Alicia’s corn tortillas

Huevos El Salvadorenos Recipe

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