Huevos a la Mexicana (Mexican Style Scrambled Eggs)
Serves 6
15 mins prep
10 mins cook
25 mins total
This nostalgic and comforting breakfast or brunch is a simple mixture of sautéed onions, jalapeños, and tomatoes scrambled with farm fresh eggs.
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Heat a non-stick pan to medium-high heat and add olive oil.
Add chopped onion and sauté for 1 minute.
Add diced chile and cook for 1 minute.
Add the tomato and cook for 2 minutes.
Crack eggs into a bowl and season with salt.
Beat the eggs with a fork.
Add the beaten eggs to the pan with the cooked vegetables.
Let the eggs cook for about 2 minutes until they are lightly set.
Gently stir to incorporate ingredients and fold eggs occasionally, until cooked through, about 4 minutes.
Adjust the salt to taste.
