Mexican Scrambled Eggs

5
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Lovely peppy eggs. This is enjoyable for brunch or a light dinner. The recipe is from the New York Times kitchen tweaked by me."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (275.4 g)
  • Calories 298.6
  • Total Fat - 16.5 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 374.1 mg
  • Sodium - 879.1 mg
  • Total Carbohydrate - 7.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 3.9 g
  • Protein - 28 g
  • Calcium - 62.1 mg
  • Iron - 3.5 mg
  • Vitamin C - 81.9 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in a large skillet, medium high heat. Add onion, cook for about 3 minutes

Step 2

Add Chillies, garlic, tomatoes and half the cilantro. Cook stirring often until the mixture is lightly browned and the tomatoes are no longer watery. About 5 - 8 minutes

Step 3

Add beaten eggs to the pan and the remaining cilantro, cook letting the eggs settle a bit to create large curds when you stir. Season with salt, cook until the eggs are scrambled - serve and enjoy

Tips & Variations


No special items needed.

Related

Sue Lau

Great flavor and excellent as is. Also wonderful added to a tortilla, using it as a base for a tasty breakfast burrito, which we did along with some cotija cheese and habanero spiced ham.

review by:
(5 May 2013)