Breakfasts — By Ben on 15 September 2008
Huevos a la Mexicana

 

I have to confess that I don’t like plain scrambled eggs. When it comes to eating eggs, Mexican people get creative. No wonder we eat more eggs per capita than anybody else in the world. For breakfast scrambled eggs come with chorizo, beans, nopales, hot dogs, ham, a la mexicana, chicken, on sopes and just about anything you can mix them with. Sunny side up and over easy eggs also come in differnt forms, ahogados, rancheros, fried, etc. Less conventional ways to eat eggs are to boil them just enough to cook them without letting them harden and mix them with salt and lime juice, or add a couple of eggs to a morning milkshake, orange juice or bomba.

Since today is September 15th, the day when Independence celebrations begin, I wanted to start the day with some huevos a la mexicana while listening to some mariachi music to put me in a patriotic mood. I think I have mentioned before how much I love mariachi music. Although mariachi music is only one of many Mexican music genres, it is probably the most representative of Mexican music and folklore. It is not clear when and how this type of music was born, but a Mexican party without mariachi (and tequila, of course) is not a party. I am not going to lecture you about mariachi music (I’ll contain myself this time), but if you’d like to know more about it you can visit this site or this one.

mexicana

Huevos a la Mexicana
Author: 
Recipe type: Breakfast
Cuisine: Mexican
Serves: 3-4
 
Ingredients
  • •1 TBSP olive oil
  • •1/2 onion, chopped
  • •2 garlic cloves, minced
  • •1 TBSP cilantro, minced
  • •1 jalapeno, chopped
  • •4 roma tomatoes, diced
  • •4 large eggs
  • •1/4 cup heavy cream
  • •1 tsp oregano
  • •salt and pepper to taste
Instructions
  1. In a large heavy skillet sautee onion and garlic cloves in olive oil.
  2. Add cilantro and jalapeno and stir constantly for 2-3 minutes. Add tomatoes and reduce heat to medium-low.
  3. In a separate bowl beat eggs, heavy cream, oregano, salt and pepper and add to the skillet.
  4. Stir constantly until eggs are cook. Turn heat off and let sit for 5 minutes before serving.
  5. Serve with beans and fresh corn tortillas and enjoy.

This is my entry for Elly’s event, Eat to the beat. I love this event because I get to talk about my favorite kinds of music. If only the event was held more often or we could submit multiple entries…[/donotprint]

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(26) Readers Comments

  1. Ben, with ingredients like these…I’d be eating lots of eggs too!

    Happy Independance to Mexico!

  2. This takes scrambled eggs to a whole other level. I don’t like plain scrambled eggs either, but I haven’t been very adventurous (other than the occasional mushroom, meat and cheese omlette). Thanks for the inspiration!

  3. I enjoyed listening to the music. Happy Independence Day Ben and lovely huevos.

  4. Dude, I second the mariachi music. I know this is going to show my American-osity… but when I was growing up I used to watch Desperado… and in the movie he was supposed to be a mariachi player.

    As a guitar player myself, I am attracted to their superior abilities, and I love the tone their guitars make. That’s part of the reason I really dig Rodrigo y Gabriela a couple of times a week. It’s just fun, artistic music :)

  5. I’m fussy about scrambled eggs myself…but I could def eat them with all these flavours. Happy Independence day Ben!

  6. Both the eggs and the musical accompaniment are delicious! Happy Independence Day!

  7. Mmm those eggs look fantastic! Thanks so much for participating. And you can definitely submit multiple recipes if you want!

  8. This reminds me of my favorite breakfast food when I lived in Austin. It’s basically like this but with crispy bits of corn tortillas stirred in, and it was called Migas. Yum … you’re making me hungry!

  9. What a great way to start the day! I fell in love with mariachi music on our first visit to Guadalajara years ago.

  10. Those look great! I’m looking forward to making a bunch of Mexican-type food tomorrow in honor of Mexican Independence Day. There’s no Mexican blood in my family, but I love celebrating holidays from different countries through preparing ethnic foods. Yummy stuff! I’m thinking some fancy scrambled eggs may have to find their way onto our menu tomorrow morning.

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