Huevos a la Mexicana, or Mexican scrambled eggs, is a hearty traditional Mexican Breakfast Food that’s sure to hit the spot. You can’t go wrong with this delectable dish made with fresh ingredients. It’s so simple to make and exquisite to the palate!
- 6 Eggs
- 2 Tablespoons milk
- 3 Roma tomatoes, finely chopped
- 1/2 Onion, chopped
- 2 or Serrano Chile peppers, minced
- 2 Tablespoons oil
- 1/4 cup shredded cheese, optional
- Salt to taste
Add the milk and salt to taste to the eggs and beat well. Set aside.
In a large saucepan over medium heat, sauté the tomatoes, onion, and peppers in the oil until tender. It should have the consistency of a chunky style. Add the eggs and stir to combine. Stir occasionally to cook the eggs evenly and to the desired doneness. Top with the shredded cheese of your choice if desired.
Serve with refried pico de gallo, fresh sliced avocado, and warm tortillas.( ),
Posted by Lindsay