Huevos revueltos a la mexicana (mexican scram

Yield: 4 Servings

Measure Ingredient
6 \N Extra-large eggs
\N \N Sea salt to taste
4 tablespoons Melted lard or safflower oil
1 cup Finely chopped, unpeeled tomatoes
3 tablespoons Finely chopped white onion
4 \N Chiles serranos, finely chopped

Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs) SERVES 4

This is the simplest and most popular way of cooking eggs in the Mexican manner.

Break the eggs into a bowl and just mix (do not beat) with the salt.

Heat the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles, stir well, and fry over medium heat, stirring from time to time, for about 3 to 4 minutes or until most of the juice has been absorbed. Stir in the eggs and continue stirring and turning them over until the eggs are set ~ about 4 minutes. Serve immediately with corn tortillas.

Recipe from "The Art of Mexican Cooking" by Diana Kennedy

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