New York Times Mexican Eggs

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


"There are a lot of recipes for Mexican Eggs but this recipe is a bit different. We really enjoyed it for Sunday Brunch. It is lovely served with warm corn tortillas. Great for a liget dinner too. You may make it ahead up to where the tomatoes are added and cooked then just add eggs just befor serving."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (218.2 g)
  • Calories 204.6
  • Total Fat - 13.2 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 329.8 mg
  • Sodium - 369.3 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 2 g
  • Sugars - 4.9 g
  • Protein - 13.7 g
  • Calcium - 64.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.1 mg

Step 1

Heat the oil in a large nonstick skillet, saute onion for about 3 minutes

Step 2

Add jalapeno, garlic, tomatoes and half of the cilantro

Step 3

Season with salt

Step 4

Saute for about 5-8 minutes or until the tomatoes have cooked down

Step 5

Meanwhile beat the eggs, add remaining cilantro

Step 6

Add eggs to the pan stirring every few seonds to form large curds.

Step 7

Continue cooking until the eggs are cooked.

Tips & Variations


No special items needed.

QueenBea

These aggs are divine!!! A really tasty, peppy egg dish I will be making often. The only change I made was I used grape tomatoes that I quartered up and tossed them in the skillet at the same time as the eggs. Thanks for sharing this here.

review by:
(25 Aug 2013)