Mexican Food Journal
Recipe for huevo a la Mexicana, a classic Mexican breakfast dish prepared with scrambled eggs, tomato, onion and serrano chile.
- 4 large eggs
- 2 small Roma tomatoes
- 1 serrano chile
- ¼ white onion
- 1 clove of garlic
- 1 sprig of cilantro
- 1 tbsp cooking oil
- ½ tsp salt
- 1 cup of refried beans
- 6 tortilla chips
- 6 corn tortillas
Chop the onion into ¼ inch pieces.
Quarter the tomatoes and remove the seeds.
Chop the tomatoes into ¼ inch pieces.
Finely chop the garlic.
Remove the stem, seeds and veins for the serrano chile.
Finely chop the serrano chile.
Heat a non-stick pan to medium and add 1 tablespoon of cooking oil.
Add the chopped onion and cook for 1 minute.
Add the finely chopped garlic and cook for 1 minute.
Add the finely chopped serrano chile and cook for 1 minute.
Add the chopped tomato and cook for 2 minutes.
Add the chopped cilantro and a pinch of salt.
Crack 4 large eggs into a bowl.
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.
Stir the egg mixture gently until the eggs are just cooked.
Adjust the salt to taste.
Serve with refried beans on the side.
Garnish the beans with 3 tortilla chips.