Mexican Scrambled Eggs
Huevos Revueltos ala MexicanaEggs scrambled with onion, tomato, and chiles are ubiquitous all over Mexico. Black beans, or some other variety, and a few crisp tortilla wedges are usually served with the eggs.
Ingrediënten
Makes 2 servings
- 1 tablespoon unsalted butter or vegetable oil
- ¼ medium white onion finely chopped
- 4 large eggs beaten
- 1 small tomato seeded and finely chopped
- 1 serrano chile minced with seeds
- 1 tablespoon chopped fresh cilantro
- ¼ teaspoon salt or to taste
Instructies
- Heat the butter or oil in a medium nonstick skillet over medium heat.
- Sauté the onion, stirring, about 30 seconds.
- Add the beaten eggs, and cook, stirring to scramble, until almost set, but still moist, about 1 minute.
- Quickly, add the tomato, serrano chile, cilantro, and salt.
- Cook, stirring slowly, until the eggs are set and the fresh ingredients are heated through, about 1 minute.
Notes / Tips / Wine Advice:
Serve at once.
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