Mexi Scrambled Eggs Recipe

"I love a little pep to scrambled eggs and this recipe, for me. is just right Easy straight forward recipe. Lovely served with warm corn tortillas and some refried beans. I like it just as well with 3 Korn toasted bread and mixed pepper stir fry. It is good as a light supper too. Play with the recipe. It is lovely to add some chorizo sausage. Perhaps some salsa on top mix some sweet peppers in and don't cut back on the cilntro. The recipe was originally from the New York Times by Martha Rose Shulman with some adjustments by me."

Ingredients

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1 tablespoon olive oil
1 small sweet onion (chopped)
3 jalapeno peppers, finely chopped
2 large garlic cloves, finely chopped

3/4 pounds roma tomatoes (chopped)
4 tablespoon cilantro, chopped, (optional)
8 large eggs (beaten)
Salt and pepper to taste

Nutritional

Serving Size: 1 (374.2 g)
Calories 261.7
Total Fat - 14.5 g
Saturated Fat - 4 g
Cholesterol - 416.6 mg
Sodium - 173.9 mg
Total Carbohydrate - 16.2 g
Dietary Fiber - 3.7 g
Sugars - 10.6 g
Protein - 16.5 g
Calcium - 96.9 mg
Iron - 2.8 mg
Vitamin C - 130.1 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat the oil over medium heat in a large non stick skillet. Add onion, cook until translucent.

Step 2

Turn heat to medium high add chillies, garlic, tomatoes and half the cilantro, cook for about 6 minutes or until the tomatoes have cooked down and the mixture is lightly browned. Season with salt and pepper

Step 3

Add remaining cilantro to the beaten eggs, add eggs to pan, turn heat to medium, stir eggs when they start to cook creating large curds. When they are cooked to your liking adjust seasoning and serve

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting jalapeno peppers, choose ones with vibrant colors and no blemishes.
When using Roma tomatoes, make sure they are ripe and have a deep red color.

Ingredient substitutions

Substitute the jalapeno peppers with bell peppers for a milder flavor. This substitution will allow those who are sensitive to spicy food to enjoy the dish without the heat.
Substitute the cilantro with parsley for a more subtle flavor. This substitution will allow those who do not enjoy the strong taste of cilantro to still enjoy the dish.

Variations

Mexican Scrambled Eggs with Chorizo Heat the oil over medium heat in a large non stick skillet. Add the chorizo and cook until lightly browned. Add onion, cook until translucent. Turn heat to medium high add chillies, garlic, tomatoes and half the cilantro, cook for about 6 minutes or until the tomatoes have cooked down and the mixture is lightly browned. Season with salt and pepper. Add remaining cilantro to the beaten eggs, add eggs to pan, turn heat to medium, stir eggs when they start to cook creating large curds. When they are cooked to your liking adjust seasoning and serve.

Southwest Scrambled Eggs with Chorizo Heat the oil over medium heat in a large non stick skillet. Add the chorizo and cook until lightly browned. Add onion, bell pepper, and jalapeno, cook until vegetables are softened. Turn heat to medium high, add tomatoes and half the cilantro, cook for about 6 minutes or until the tomatoes have cooked down and the mixture is lightly browned. Season with salt and pepper. Add remaining cilantro to the beaten eggs, add eggs to pan, turn heat to medium, stir eggs when they start to cook creating large curds. When they are cooked to your liking adjust seasoning and serve.

Serve with

Spicy Mexican Rice: Spicy Mexican Rice is the perfect accompaniment to Mexi Scrambled Eggs. This flavorful dish is made with long-grain white rice, garlic, jalapenos, tomato sauce, and cumin, and is sure to add a kick of flavor to the dish. It's a great way to round out the meal and make it a complete and satisfying dish.

Black Bean and Corn Salsa: Black Bean and Corn Salsa is the perfect accompaniment to Spicy Mexican Rice. This colorful and flavorful dish is made with black beans, corn, tomatoes, onions, jalapenos, lime juice, and cilantro, and is sure to add a fresh and zesty flavor to the meal. It's easy to make and a great way to add some extra veggies to the dish.

FAQ

Q: How can I make Mexi Scrambled Eggs spicier?

A: You can add more jalapenos, garlic, and cilantro to the recipe to increase the spiciness. Alternatively, you can add salsa or chili powder to the eggs when stirring.

Q: How do I store Mexi Scrambled Eggs?

A: Mexi Scrambled Eggs should be stored in an airtight container in the refrigerator. They can be stored for up to three days.

Fun facts:

The jalapeno pepper, a key ingredient in this recipe, is a type of chili pepper that is native to Mexico. It was named after the city of Xalapa, which is located in the Mexican state of Veracruz.

The recipe for Mexi Scrambled Eggs was originally published in the New York Times by Martha Rose Shulman. Shulman is a well-known cookbook author and food columnist who has written numerous books and articles on vegetarian cuisine.

QueenBea

This is a tasty recipe that will see many repeats here! I didn't have fresh jalapenos on hand so I used pickled jalapenos, oh yum! Made for the Cinco de Mayo Food Photo Event.

Derf

mmm tasty scrambled eggs, loads of flavour and so easy, it made a delightful Saturday night supper with a piece of sliced turkey/cranberry meatloaf, leftover in the freezer. I finished it with shredded jalapeno havarti cheese. I will be making this again, thanks for posting.