Huevos Mexicanos
10m prep 15m cook 25m ready
A classic Mexican scrambled egg dish with vegetables, served with warm tortillas.
Ingredients
- 29.6 ml vegetable oil
- 1 small red onion finely chopped
- 0.5 red (bell) pepper deseeded and finely chopped
- 1 clove garlic finely chopped
- 0.5 green chilli deseeded and finely chopped
- 2 tomatoes finely chopped
- 4 large eggs beaten
- 2 spring onions (scallions) finely chopped
- 1 coriander (cilantro) leaves
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 279 mg
- Iron: 5.2 mg
- Magnesium: 73.9 mg
- Phosphorus: 390 mg
- Potassium: 1175 mg
- Zinc: 2.87 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml vegetable oil
- 1 coriander (cilantro) leaves
- sea salt
- freshly ground black pepper
Prepare
- 1 small red onion, finely chopped
- 0.5 red (bell) pepper, deseeded and finely chopped
- 1 clove garlic, finely chopped
- 0.5 green chilli, deseeded and finely chopped
- 2 tomatoes, finely chopped
- Beat 4 large eggs
- 2 spring onions (scallions), finely chopped
Let's Cook
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Step 1.
Heat the vegetable oil in a large frying pan or skillet over medium heat. Add the finely chopped red onion, red bell pepper, garlic, and green chilli. Cook, stirring occasionally, for 6–8 minutes, until the onion has turned golden.
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Step 2.
Add the finely chopped tomatoes to the pan, mix well, and cook for another 3–4 minutes, until the tomatoes have started to soften.
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Step 3.
Pour the beaten eggs into the pan and season with a good pinch of salt and pepper. Mix well and let cook undisturbed for about 1 minute, or until the eggs begin to set around the edge of the pan. Then stir everything together until the eggs are fully set but still moist.
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Step 4.
Add the finely chopped spring onions and coriander leaves, give the scrambled eggs one final mix, and serve immediately.
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