Description
This vibrant Mexican Scrambled Eggs recipe combines fluffy eggs with sautéed tomatoes, onions, and fresh chilies, enhanced by fragrant cilantro and creamy queso fresco. Perfect for a quick, flavorful breakfast or brunch with optional additions for personalized spice and vegetarian variations.
Ingredients
Scale
Egg Mixture
- 4 fresh eggs
- Salt, to taste
- Black pepper, to taste
Vegetables and Herbs
- 2 ripe tomatoes, finely chopped
- 1-2 fresh chilies (jalapeño or serrano), finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- Fresh oregano or thyme leaves (optional)
Dairy and Oil
- 2 tbsp olive oil
- 1/4 cup shredded queso fresco or cheddar cheese
Optional Additions
- Additional jalapeños or hot sauce for extra heat
- Chopped bell peppers, corn, or black beans for vegetarian options
- Lime juice for garnish
Instructions
- Prep Your Veggies: Finely chop the tomatoes, onions, garlic, and chilies to ensure they cook quickly and blend smoothly with the eggs.
- Sauté the Vegetables: Heat olive oil in a non-stick pan over medium heat. Add the onions and garlic, cooking until softened and fragrant. Then add the tomatoes and chilies, simmering for 3-4 minutes so the flavors develop fully.
- Whisk the Eggs: In a bowl, whisk the eggs with a pinch of salt and black pepper until smooth and slightly frothy to achieve a fluffy texture for the scrambled eggs.
- Cook the Eggs: Pour the whisked eggs into the pan with the sautéed vegetables. Stir gently and continuously until the eggs begin to set but remain creamy, taking care not to overcook to keep them tender and moist.
- Add Fresh Herbs and Serve: Fold in the chopped fresh cilantro once the eggs are cooked through but still soft. Remove the pan from heat and serve immediately. Garnish with shredded queso fresco or cheddar cheese and lime juice if desired.
Notes
- Adjust the number of chilies or add hot sauce to vary the heat level to your preference.
- For a vegetarian version, add chopped bell peppers, corn, or black beans along with the vegetables.
- Use fresh herbs like oregano or thyme for an added flavor dimension.
- Serve with warm tortillas or crusty bread for a complete meal.
- Prep Time: 6 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
