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New York Times Mexican Eggs

Here's how you make New York Times Mexican Eggs
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  • Servings: 5
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 tablespoon oil (olive oil)
  • 1/2 cup onion (sweet onion, finely chopped)
  • 1 large jalapeno pepper, finely chopped (more if you like hot)
  • 1 large garlic clove, minced
  • 3/4 pound tomatoes, roma (diced)
  • 4 tablespoons cilantro, chopped
  • Salt to taste
  • 8 eggs
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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