Huevos Mexicanos

Scrambled eggs with some onion and tomato are usually part of a larger breakfast including beans, tortillas, and pico de gallo.

What You Need

  • 2 eggs
  • 1 tomato, in 1/4″ cubes
  • 2 white onions, chopped
  • some fresh cilantro
  • 5 large cloves of garlic, (4 chopped, 1 minced)
  • salt
  • 1 can of black beans
  • poblano pepper, chopped
  • 1 tbs cumin
  • hot sauce to taste

What You Do

  1. Drain and rinse the beans. Put them in a pot with 2 cans of water.
  2. Add cumin, 4 cloves of chopped garlic, 1 chopped poblano pepper, 1.5 chopped onions.
  3. Bring to a boil, then simmer for about 45 minutes.
  4. Prep the pico de gallo by mincing 1/2 tomato, 1/4 onion, 1 tbs fresh cilantro. Mix and set aside.
  5. Start heating your tortillas.
  6. Heat a separate skillet for the eggs while you prep your ingredients.
  7. Scramble the eggs and a dash of salt in a small bowl.
  8. Sautee the onions and garlic in the skillet until just before they get clear.
  9. Pour eggs into the skillet and mix with the onions and garlic.
  10. Just before the eggs are finished, add the tomato.
  11. Serve on a plate in separate piles.

 

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