New York Times Mexican Eggs
"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 is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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