zombola
04-14-2015, 11:42 AM
http://www.simplyrecipes.com/photos/huevos-mexicana.jpg
Ingredients
6 fresh eggs
2 green onions, chopped all the way including the green parts
1 fresh tomato, peeled and chopped if in season, (2 tomatoes from a can if good fresh tomatoes are not available)
One canned jalapeņo pepper, sliced*
2 Tbsp olive oil
Oregano, a sprinkling of fresh if available, dry if not
Salt, one shake from a salt shaker for every egg used
Cilantro leaves, fresh and chopped, a couple of Tbsp
Method
1 Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It's okay if the tomatoes brown a bit. Add the oregano. Add the jalapeņo.
2 Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs. Remove from heat when the eggs are cooked to the desired consistency. If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan. Sprinkle the eggs with cilantro.
Serve with bread or heated tortillas.
Serves 2 or 3, depending on how many eggs per person you want.
* Try to avoid handling jalapeņo peppers with your bare hands. Remove the pepper from the jar with a fork, place on a small plate, and cut with a knife holding the pepper with the fork. If you by accident rub your eyes after directly handling a jalapeņo pepper, you'll never forget it. The stinging can be quite painful. If that happens wash your eye out directly with water.
Ingredients
6 fresh eggs
2 green onions, chopped all the way including the green parts
1 fresh tomato, peeled and chopped if in season, (2 tomatoes from a can if good fresh tomatoes are not available)
One canned jalapeņo pepper, sliced*
2 Tbsp olive oil
Oregano, a sprinkling of fresh if available, dry if not
Salt, one shake from a salt shaker for every egg used
Cilantro leaves, fresh and chopped, a couple of Tbsp
Method
1 Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It's okay if the tomatoes brown a bit. Add the oregano. Add the jalapeņo.
2 Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs. Remove from heat when the eggs are cooked to the desired consistency. If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan. Sprinkle the eggs with cilantro.
Serve with bread or heated tortillas.
Serves 2 or 3, depending on how many eggs per person you want.
* Try to avoid handling jalapeņo peppers with your bare hands. Remove the pepper from the jar with a fork, place on a small plate, and cut with a knife holding the pepper with the fork. If you by accident rub your eyes after directly handling a jalapeņo pepper, you'll never forget it. The stinging can be quite painful. If that happens wash your eye out directly with water.