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. I love going out to breakfast and this is one of my most favorite plates!
    Beautiful Ben.

  2. That looks really tempting! Happy independence day, Ben :)

  3. Ben, you’re making me hungry. I haven’t had breakfast yet , so I think I’ll cook up some Huevos ala Mejicana. Feliz dia, 16 de Septiembre. Bob and I caught the fireworks in Jaurez last night. We could see them from our back yard.

  4. Oops! Before you get on me again, I meant JUAREZ no Jaurez. My fingers have a mind of their own.

  5. Que viva Mexico! I absolutely loved the addition of music to the blog. Gracias por el serenade.

  6. Wow! Eggs at their best. This is my breakfast five days a week. All my kitchen staff are from Mexico and I often arrive at work with this and warmed corn tortilla waiting at my desk!

  7. Feliz dia de la Independencia Ben!!!!!!

    Me facina un delicioso desañuno asi.

  8. I think I read somewhere that you could send multiple entries.Great egg diswh by the way:D

  9. I think I read somewhere Ben that you could send multiple entries….great eggs by the way:D

  10. You can serve me this breakfast, lunch, and dinner. Yummy!

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