Huevos a la Mexicana are simple to make. The traditional recipe calls for eggs, tomatoes, onions and jalapenos, scrambled together. Nothing fancy just a hearty and fresh breakfast dish. However, I decided to take it up a notch. Incorporate a little more veg and a lot more flavor. For starters I added some red bell pepper for sweetness and green chilies for tanginess. Then I added some salsa to give it an extra kick. Finally my secret weapon: always add spices to the beaten eggs. Always. The spices always make eggs taste better. Not much to it and quick to make as well.
WHAT YOU NEED:
– 4 egg whites and 2 whole eggs;
-2 healthy pinches of oregano;
– ¼ onion, finely sliced;
– ½ red bell pepper, diced;
– ½ tomato, chopped;
-2 cloves of garlic, finely chopped;
-3-4 teaspoons of fire-roasted, diced green chilies;
– ½ cup of salsa;
WHAT YOU DO:
In a medium mixing bowl mix eggs, cumin, paprika, salt, pepper and oregano. Whisk briskly. Heat oil on medium heat in a large saute pan. Toss in onions and saute for 2-3 minutes. Next add bell pepper, tomatoes and green chilies. Saute veggies until soft. Throw in garlic and saute until soft and fragrant.
Pour salsa into the pan and stir to combine.
Whisk eggs one more time and pour into pan. Let eggs set for 30 seconds to a minute then, using a spatula, scramble the eggs until set. Turn off heat and let sit for a few minutes before serving.
Garnish eggs with extra salsa and cotija cheese. Serve eggs with tortilla chips.