Description
Mexican Scrambled Eggs are a vibrant and flavorful breakfast dish featuring fresh eggs cooked with tomatoes, chilies, onions, garlic, and cilantro. This quick and easy recipe combines bold flavors and nutritious ingredients to create a colorful and satisfying meal that can be enjoyed any time of day.
Ingredients
Scale
Base Ingredients
- 4 fresh eggs
- 2 ripe tomatoes, finely chopped
- 1–2 fresh chilies (jalapeño or serrano), finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Fresh Herbs
- 1/4 cup fresh cilantro, chopped
Optional Variations
- 1/4 cup shredded queso fresco or cheddar cheese
- Additional jalapeños or hot sauce for extra heat
- Chopped bell peppers, corn, or black beans for vegetarian options
- Fresh oregano or thyme leaves
- Lime juice for garnish
Instructions
- Prep Your Veggies: Finely chop the tomatoes, onions, garlic, and chilies to ensure they cook quickly and blend smoothly with the eggs.
- Sauté the Vegetables: Heat olive oil in a non-stick pan over medium heat. Add the onions and garlic, cooking until softened. Then add the tomatoes and chilies, simmering for 3-4 minutes so the flavors develop.
- Whisk the Eggs: In a bowl, whisk the eggs with a pinch of salt and black pepper until smooth and slightly frothy to achieve a fluffy texture.
- Cook the Eggs: Pour the whisked eggs into the pan with the sautéed vegetables. Stir gently and continuously until the eggs begin to set but remain creamy, taking care not to overcook to keep them tender.
- Add Fresh Herbs and Serve: Fold in the chopped fresh cilantro once the eggs are cooked through but still soft. Remove the pan from heat and serve immediately for the best taste and texture.
Notes
- Use fresh tomatoes and herbs to enhance the brightness of the dish.
- Cook the eggs gently over medium-low heat for a creamy, tender texture.
- Add salt early to bring out the natural sweetness of the vegetables.
- Remove eggs from heat just before fully set to avoid dryness.
- Adjust the type of chili peppers according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 14 g
- Cholesterol: 370 mg