Huevos a la Mexicana is an authentic Mexican breakfast dish made with eggs, red chili peppers that is gluten-free, nut-free and soy-free.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 13 mins – easy
🍽 2 servings – 285 kcal per serving
|
Serving 218g |
Fat 22g |
Sat. fat 7g |
Sodium 485mg |
|
Carbs 7g |
Fibers 1g |
Sugars 4g |
Proteins 14g |
INGREDIENTS
- a quarter tsp salt
- 4 eggs
- 1 tomatoes
- a quarter onions
- 2 red chili peppers
- 1 tbsp butter
- 1 tbsp olive oil
TOOLS
- 1 knife
- 1 deep skillet
- 1 wooden spoon
- 1 plate
STEPS
Peel and chop onions finely.
Rinse tomatoes.
Cut the rinsed tomatoes. Chop the red chili peppers.
In a large skillet, add butter and olive oil. Cook for 1 minute on medium heat and add black pepper and chopped onions and mix with a wooden spoon. After cooking for 2 minutes add the diced tomatoes and stir. Crack eggs into the mixture, whisk continuously over low heat for another two minutes. Add salt to taste. Transfer huevos a la mexicana onto a plate..
It’s ready to be served !
