Mexican Scrambled Eggs

Mexican Scrambled Eggs

It’s almost Cinco de Mayo, which is a pretty ridiculous holiday. It’s hardly celebrated in it’s country of origin, but any excuse for Mexican food and tequila is okay with me. In preparation for Cinco de Mayo, it’s time to share some excellent Mexican recipes for any and all of your celebratory needs.

These eggs were inspired by on of my favorite breakfasts at one of my favorite diners/bars, Joe’s. You can get the best drinks and the best breakfast in the same  exact spot all in the span of a few hours, it’s great. The Huevos La Mexicana at Joe’s are simple and tasty. This is an extremely easy and  flavorful dish. It’s quick and simple, making it great for a quick breakfast or a brunch with a crowd. I served mine with some restaurant salsa and tortilla chips with a bit of cilantro and a lot of hot sauce on top.

Mexican Scrambled Eggs
Serves 2

  • extra virgin olive oil
  • 1 onion, diced
  • 1 tomato, diced and seeded
  • 1 jalapeño, diced and seeded
  • 1 bunch of cilantro, chopped
  • 2 eggs
  • shredded cheese
  1. In a small bowl or coffee cup, crack both eggs and beat together with a small dash of milk or water until yolks and whites are well mixed.
  2. In a large skillet, heat extra virgin olive oil until shimmering. When heated add onion and cook until softened, about 5 minutes. Add in jalapeño and half of the chopped cilantro, cook an additional 2 minutes.
  3. Pour eggs into skillet and allow to cook until slightly hardened. Stir eggs and add tomato. Cook until eggs reach desired consistency.
  4. Divide eggs between 2 plates. Top with remaining cilantro and a sprinkle of cheese.
  5. Serve and enjoy!

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