We’re less than a week away from Easter and this recipe has absolutely nothing to do with that.
It has everything to do with the fact that I’ve been roasting beets, making this pasta, and that pasta, shopping at good ole’ Costco, putting together the best darn deviled eggs in the universe, and baking up a killer veggie side dish.
As a result, it’s been over two months since I’ve posted a Mexican inspired recipe and, honestly, I can’t comprehend how that happened. Mexican food is my go to, my fix all, my sun and moon, my everything. It happens so frequently in my kitchen that it’s just plain wrong that I have ignored it for so long on the blog.
I’m here today to share this sweet little breakfast-for-dinner dish I came up with recently after a particularly long day at work. I walked in the door with no dinner plan whatsoever and knew that in about 20 minutes I’d have a couple of very hungry men staring me down. In a desperate attempt to avoid running out to Chipotle or heaven help us, Taco Bell, I went directly to the fridge, assessed the contents and this fantastically savory, flavorful egg dish was on the table in a matter of minutes.
A quick ingredient note. I really like these Bush’s Seasoned Recipe Black Beans. Even after a light rinse and drain, they have a nice flavor. You can use the plain variety but I recommend giving these a try.
Coat a large non-stick frying pan with cooking spray and place it over medium-low heat. If you are not using a non-stick pan, you might want to add a bit of butter. Toss in the chopped green onions and saute them for a couple of minutes till softened.
Add 8 whisked eggs and cook, stirring almost continuously with a wooden spoon. Season with salt, to taste.
When eggs are nearly set, but still a little glossy, add a 1/2 cup lightly rinsed and drained black beans. I recommend rinsing and draining canned beans to reduce the otherwise slimy texture they get from the juice they are packed in.
Continue to cook and stir until eggs are completely set and black beans are warm.
Add 1/4 cup of both shredded cheddar and Monterey jack cheese and remove the pan from the heat.
Stir the mixture till the cheese has melted and you are ready to serve.
The fun part – the garnishments! Sliced avocado and light sour cream are a must as far as I’m concerned and if you’re up for it, a little salsa would also be very nice.
Fresh fruit on the side was plenty for us but I’d love to take it to the next level and serve it with Blueberry Crumb Cake and hash brown potatoes. Or, try wrapping it up in flour tortillas for breakfast on the go.
A wholesome and delicious busy weeknight dinner or a substantial lazy Sunday breakfast.
- 8 large eggs, whisked
- 3 green onions, chopped
- Salt, to taste
- 1/3 cup (heaping) black beans, lightly rinsed and drained well
- 1/4 cup each, shredded sharp cheddar and jack cheese
- Additional green onion, chopped
- Avocado, sliced
- Sour cream
- Spray a large non-stick fry pan with non-stick cooking spray. Saute the onion for a couple of minutes till tender. Add eggs and cook and stir over medium-low heat. Season the eggs with salt and stir frequently as they cook. Just before the eggs are completely set, add the well drained black beans. Cook and stir just till beans have warmed and eggs are fully cooked. Sprinkle with cheese and remove from heat. Stir until cheese is melted and well incorporated.
- Sprinkle individual servings with optional garnishes - additional chopped green onion, a dollop of sour cream, sliced avocado and salsa.
Yields3 to 4 servings
This Mexican inspired egg dish is perfect as a quick and easy dinner or a substantial breakfast or brunch idea.
Filed Under: Breakfast, Cinco de Mayo, Holidays, Main Dish, Mexican, RecipeTagged With: Comfort Food, Easy, Mexican, Quick
These Mexican Scrambled Eggs would like to apply for the default weekend breakfast slot you currently have available. They are well-balanced, they have the right amount of kick, and they’re available to start work immediately.
You can print out the recipe sheet at the bottom of this page or you can sear this vegetable Mexican flag into your head for future reference:
That’s 1 jalapeno, 1/8 white onion, 1 Roma tomato, and a cilantro liaison representing 4-6 sprigs of cilantro.
Cooking this flag in oil and plopping in some eggs is fine for mornings where your head is still in bed, but if you fine tune just a little bit you’ll be coming back to this dish again and again.
Mexican Scrambled Eggs — Huevos a la Mexicana recipe
First, go easy on the onion as it will tend to dominate if you use too much of it. This recipe starts with 5 eggs and uses only 1/8 of an onion (less is fine too).
And second, you’ll notice a big difference if you drain the tomatoes before adding them to the pan. Tomatoes are loaded with water and this can frequently result in either wet or overcooked eggs.
You can press the chopped tomato into a sieve, but lately I’ve just been discarding the seeds and putting the chopped tomato on a paper towel. Season with a pinch of salt and set aside.
Then its just a matter of lightly sauteing the finely chopped onion and jalapeno:
Add the five whisked eggs and season, starting with 1/4 teaspoon of salt and some freshly cracked pepper. (You can also pre-salt the eggs if you want as discussed in this comprehensive article on the art of scrambled eggs.)
Once the eggs are mostly cooked add the tomatoes and a sprinkle of chopped cilantro. Cook for an additional minute to bring up the temp of the tomatoes.
Taste for seasoning and add more salt if necessary (I usually do) and serve immediately.
Pairing these eggs with toast will work, but your partner will forever stare into your soul if you serve them with refried beans and warm corn tortillas.
This creates all sorts of options to customize your Huevos.
That means these Mexican Scrambled Eggs would like to add flexibility and a willingness to work with others to their recently submitted application.
Give them a shot. They deserve it.
Want some Crispy Jalapeno Hash Brownswith your eggs?
Or some Poblano Breakfast Potatoes?
Still hungry? Try our Chorizo Breakfast Burritos.
Or this Mexican Frittata:
You can use serrano peppers instead of jalapenos if you want.
- 1Roma tomato
- 4-6sprigs cilantro
- refried beans(optional)
- corn tortillas(optional)
- freshly cracked black pepper
- Finely chop 1 jalapeno and 1/8 of an onion
- Rinse and finely chop 4-6 sprigs of cilantro
- Roughly cut out the seeds of the tomato and discard
- Finely chop the tomato, season with a pinch of salt, and let drain on a paper towel
- Lightly saute the onion and jalapeno in a dollop of oil
- Add the eggs and season with 1/4 teaspoon salt and freshly cracked pepper.
- Cook on medium-low heat, turning frequently
- Just before the eggs are done cooking add the tomatoes and cilantro
- Mix well and cook for an additional minute
- Taste for seasoning and add more salt if necessary (I usually do)
Filed Under: Breakfast, Main Dish, Most Recent, Vegetarian