Huevos al la Mexicana, or Mexican-style eggs, are eggs cooked and scrambled in a tomato-based salsa. They are a lot like huevos rancheros, but because they are scrambled, they're less fussy and easier to make.
My mother has been making these "huevos" (pronounced weh-vose, with the beginning like "when" without the n) for our family forever. In fact, our shortcut word for them is simply "huevos". It's one of my favorite ways to make eggs!
Huevos a la Mexicana
- 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 jalapeño 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
Sauté onions, add tomatoes, oregano, jalapeño:
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 jalapeño.
Add eggs and scramble them into the sauce:
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 chopped fresh cilantro. Serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs per person you want.
Huevos Rancheros here on Simply Recipes