Mexican Scrambled Eggs
- Total Time
- About 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1tablespoon canola oil
- 1small white onion, finely chopped
- 2 to 3serrano or jalapeño chilies, minced (more to taste, seeded if desired)
- 1garlic clove, minced
- ¾pound tomatoes, cut into small dice, or ¾ of a 14-ounce can, drained
- 3 to 4tablespoons chopped cilantro
- Salt to taste
- 6 to 8large eggs
Preparation
- Step 1
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
- Step 2
Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.
- Advance preparation: You can make the recipe through Step 1 several hours ahead. Reheat to a simmer and proceed with Step 2.
Private Notes
Cooking Notes
This scales down easily for one or two people. I like to add smokey chili powder to the eggs before they go into the pan. Serve with sliced avocado as a counterpoint to the spicy eggs.
My favorite way to eat scrambled eggs! I usually use a little less tomato and add some green/red pepper
Delicious! This recipe is very forgiving of terrible tomatoes; no need to fret if they're mealy and underripe. I added in some Spanish chorizo, which gave a bit of depth to the spice.
I made this as a frittata to serve with NYT Wild Mushroom Quesadillas for brunch, as I didn't want to be juggling both scrambled eggs and quesadillas. Made it the day before and reheated while I made the quesadillas. Served with salsa and Greek yogurt, which complemented both dishes wonderfully.
I combine this recipe with another NYTIMES recipe by Kim Severson for rice cakes and often add rice and cheese. Makes a delicious hearty cake that we like to keep in refrigerator for quick lunch on the go.
A little black pepper made a world of difference. I also used canned fire-roasted tomatoes that added some nice depth. Very easy and will definitely remake!
Scaled down for two. Easy and delicious!
Usually I just scramble eggs with salsa but this recipe is definitely worth the little bit of extra time.
Excellent! Endlessly adaptable, of course, but the recipe is a great base. I added some cumin and smoked paprika and used canned fire roasted diced tomatoes. One unseeded Serrano was surprisingly barely noticeable, will use more next time. Would be good in a breakfast burrito…
I combine this recipe with another NYTIMES recipe by Kim Severson for rice cakes and often add rice and cheese. Makes a delicious hearty cake that we like to keep in refrigerator for quick lunch on the go.
A little black pepper made a world of difference. I also used canned fire-roasted tomatoes that added some nice depth. Very easy and will definitely remake!
huevos mexicanos! unbeatable breakfast! make sure to have freshly griddled (not microwaved) corn tortillas on the side. Griddling them greatly enhances the flavor of the corn.
I made this as a frittata to serve with NYT Wild Mushroom Quesadillas for brunch, as I didn't want to be juggling both scrambled eggs and quesadillas. Made it the day before and reheated while I made the quesadillas. Served with salsa and Greek yogurt, which complemented both dishes wonderfully.
Delicious! This recipe is very forgiving of terrible tomatoes; no need to fret if they're mealy and underripe. I added in some Spanish chorizo, which gave a bit of depth to the spice.
I start out with dry tortilla chips -- crush them a little and toast in a little oil. Then add the onion and the rest of the ingredients as per recipe.
This scales down easily for one or two people. I like to add smokey chili powder to the eggs before they go into the pan. Serve with sliced avocado as a counterpoint to the spicy eggs.
My favorite way to eat scrambled eggs! I usually use a little less tomato and add some green/red pepper
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