Photograph of the finished Huevos a la mexicana

Mexico · Trứng xào cà chua ớt kiểu Mexico

Huevos a la mexicana

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1.6
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Oil Oil ½ cup
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Tortilla Tortilla 12 leaves
  • Photograph of Herbs Herbs 2.8 oz

Method

  1. 1 Cut the tomatoes, onions, and jalapeño peppers into small, evenly sized cubes.
  2. 2 The three colors—red, white, and green—of the three ingredients are the reason the dish is called a la mexicana.
  3. 3 Sauté the onions and peppers for 2 minutes, then add the tomatoes and stir for 3 minutes until the liquid evaporates.
  4. 4 Beat the eggs for only a few strokes until the yolks and whites are still visible.
  5. 5 Pour the eggs into the pan and let them sit for 20 seconds before gently flipping them from the outside in.
  6. 6 Turn off the heat while the eggs are still slightly runny, then sprinkle with herbs and serve with warmed cornbread.
Start cooking