Mexican-Style Scrambled Eggs

The great thing about cooking Mexican food is that you can usually find the ingredients with ease, even in supermarkets at home.

Luckily for me, I’m currently in Oaxaca, the foodie capital of Mexico, so fresh ingredients are just a few blocks away at the local mercado. After eventually getting tired of eating fried things with cheese and beans (there are a LOT of fried things with cheese and beans in Mexico), I was dying to get in the kitchen and actually cook something that contained vegetables.Eggs are versatile in that you can buy them anywhere in the world, they aren’t too expensive, and you can use them in any dish, morning or night. I love my eggs scrambled, but often find them lacking a little “something” when served plain, so I like to mix it up with a kick of spice or some peppers.

This recipe is one that I concocted using some of the local ingredients I found at the market to make the eggs similar to those you can find in many restaurants around Mexico. If you can’t get hold of spicy peppers (or don’t like the heat) they can easily be replaced with mild red and green peppers.

Mexican-Style Scrambled Eggs

Recipe by Julia

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 5 eggs

• 1 tomato, diced

• 1 chilli pepper (red or green), diced

• 1 jalapeno pepper or 1/2 bell pepper (red or green), diced

• 1/2 white onion

Directions

• Add a glug of oil to a non-stick pan and add the onion and peppers on a medium heat. Cook until softened (and until some of the harsh spice of the chilli has been removed – you don’t want to be crying into your eggs!)
• Add the tomato. Allow the juices of the tomato to soften the vegetables even further and cook for another couple of minutes.
• Pour the whisked eggs into the pan and stir constantly, always scraping the bottom so that none of the eggs stick and burn. The eggs will likely cook quickly so you want to keep stirring and incorporating all of the vegetables into the egg mixture, until they start to firm up and “scramble”. One tip – remove your eggs once they have scrambled but while they still look a little runny. If scrambled eggs cook too long they can become rubbery and tasteless. Removing them from the heat while still slightly runny gives them extra creaminess.
• Serve with warm tortillas, sliced avocado and cheese (optional). I used Oaxacan string cheese (because I’m in Oaxaca, duh), but any kind of mild shredded cheese would be nice.