Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs) (#1293)

Serves
Ready
4
15
Minutes
Prep
Cook
5
Minutes
10
Minutes
Categories
Mexican Breakfast
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Ingredients

  • 6 extra large Eggs
  • 1 Sea Salt to taste
  • 4 tablespoons Lard melted; or safflower oil
  • 1 cup Tomatoes chopped, unpeeled
  • 3 tablespoons White Onion chopped
  • 4 Serrano Chiles chopped

Directions

  1. This is the simplest and most popular way of cooking eggs in the mexican manner.
  2. Break the eggs into a bowl and just mix (do not beat) with the salt.
  3. Heat the lard in a large frying pan.
  4. 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.
  5. Stir in the eggs and continue stirring and turning them over until the eggs are set - about 4 minutes.
  6. Serve immediately with corn tortillas.
  7. Serve with cilantro as a garnish and red hot pepper sauce to taste!
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