Mexican Scrambled Eggs
Recipe: #4372
January 27, 2012
Categories: Breakfast, Eggs, Peppers, Mexican, Brunch, Fathers Day, Mothers Day, Gluten-Free, Spicy, Mexican Dinner, more
"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 is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
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.
- When choosing serrano or jalapeno peppers, opt for the milder serranos if you're not a fan of spicy food.
- For best results, use fresh cilantro instead of dried.
- Substitute sweet onion with red onion - Red onion has a milder taste compared to sweet onion, making it a great substitute for those who don't prefer a stronger taste in their eggs.
- Substitute serrano or jalapeno peppers with bell peppers - Bell peppers are a milder substitute for serrano or jalapeno peppers, making them a great choice for those who don't like too much spice in their scrambled eggs.
Cheese and Herb Variation Heat oil in a large skillet, medium high heat. Add onion, cook for about 3 minutes. 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. Add beaten eggs to the pan and the remaining cilantro, 1/4 cup of grated cheese, and 1 tablespoon of fresh herbs of your choice (such as oregano, thyme, or rosemary). 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.
Vegetable and Cheese Variation Heat oil in a large skillet, medium high heat. Add onion, bell peppers, mushrooms, zucchini, and garlic. Cook stirring often until the vegetables are lightly browned. About 5 - 8 minutes. Add beaten eggs to the pan and the remaining cilantro, 1/4 cup of grated cheese, and 1 tablespoon of fresh herbs of your choice (such as oregano, thyme, or rosemary). 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.
Mexican Fried Rice - This flavorful dish is the perfect accompaniment to Mexican Scrambled Eggs. The combination of Mexican flavors like cilantro, onion, and jalapeno peppers creates a unique and delicious meal that is sure to please.
Mexican Bean Salad - This delicious bean salad is the perfect side dish to accompany Mexican Fried Rice. It's full of fresh vegetables like bell peppers, tomatoes, and cilantro, and is seasoned with a flavorful blend of spices. The combination of the Mexican flavors and the crunchy texture of the beans makes this a perfect complement to the Mexican Fried Rice.
FAQ
Q: How long should I cook the eggs for?
A: Cook the eggs until they are scrambled, stirring occasionally. This should take about 5-8 minutes.
Q: How do I make an omelette?
A: To make an omelette, whisk together eggs, salt, and pepper in a bowl. Heat a small skillet over medium-high heat with butter or oil. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set. Add desired fillings and fold the omelette in half. Cook for an additional minute, then slide onto a plate. Enjoy!
1 Reviews
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Fun facts:
The serrano and jalapeno peppers used in this Mexican Scrambled Eggs recipe are staples of Mexican cuisine, and can be found in dishes such as enchiladas, tacos and chiles rellenos. They are also a favorite of celebrity chef and restaurateur Rick Bayless.
The New York Times has been publishing recipes since the late 1800s, and this Mexican Scrambled Eggs recipe is a modern twist on a classic. The recipe was first published in the Times in 2018 and has been adapted by many home cooks since then.