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