Imagine waking up to a plate of vibrant, flavor-packed scrambled eggs that transport you straight to the heart of Mexico with every single bite! Huevos Revueltos a la Mexicana isn't just another egg dish – it's a culinary fiesta that will transform your morning routine from boring to extraordinary. With a perfect balance of fresh vegetables, zesty chilies, and creamy eggs, this recipe promises to tantalize your taste buds and kickstart your day with an explosion of authentic Mexican flavors that will make your breakfast routine anything but ordinary.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 medium tomato, diced
- 1/2 medium onion, diced
- 1 green chili, diced
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 large eggs, 1 medium tomato (diced), 1/2 medium onion (diced), 1 green chili (diced), 2 tablespoons of olive oil, salt, and black pepper. Make sure to have a non-stick skillet and a spatula ready for cooking.
- In a medium bowl, crack the 4 large eggs and whisk them together until the yolks and whites are fully combined. Season with a pinch of salt and black pepper to taste. Set the bowl aside.
- Heat the 2 tablespoons of olive oil in a non-stick skillet over medium heat. Allow the oil to warm up for about 1-2 minutes until it shimmers slightly.
- Once the oil is hot, add the diced onion to the skillet. Sauté the onion for about 2-3 minutes, or until it becomes translucent and fragrant, stirring occasionally to prevent burning.
- Next, add the diced green chili to the skillet with the onion. Cook for an additional 1-2 minutes, allowing the chili to soften and release its flavor.
- Add the diced tomato to the skillet and stir well. Cook the mixture for about 2-3 minutes until the tomato begins to soften and release its juices. This will create a flavorful base for your scrambled eggs.
- Reduce the heat to low, and pour the whisked eggs into the skillet over the sautéed vegetables. Allow the eggs to sit undisturbed for about 30 seconds to start setting.
- Using a spatula, gently stir the eggs, folding them over the vegetable mixture. Continue to cook, stirring occasionally, until the eggs are just set but still creamy, about 2-3 minutes. Be careful not to overcook the eggs; they should be soft and slightly runny.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Taste and adjust seasoning with additional salt and black pepper if desired.
- Serve the Huevos Revueltos a la Mexicana hot, garnished with fresh cilantro if available. Enjoy with warm tortillas or crusty bread for a complete meal.
Tips
- Use Fresh Ingredients: The key to an amazing Huevos Revueltos is using the freshest eggs and crisp vegetables. Farm-fresh eggs will give you the most vibrant color and richest flavor.
- Control Your Heat: Medium-low heat is crucial for creamy, soft scrambled eggs. High heat will make them tough and rubbery.
- Don't Overcook: Remove eggs from heat when they're still slightly wet. They'll continue cooking from residual heat, ensuring a perfect, creamy texture.
- Chop Uniformly: Dice your tomatoes, onions, and chilies into similar-sized pieces to ensure even cooking and consistent flavor distribution.
- Season Gradually: Start with a little salt and pepper, then taste and adjust. Remember, you can always add more seasoning, but you can't take it away.
- Optional Enhancements: For extra flavor, consider adding a sprinkle of queso fresco or a dash of hot sauce for those who like an extra kick.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 10g
Fat: 14g
Saturated Fat: g
Cholesterol: 370mg
