Mexican Breakfast Huevos a la Mexicana

Mexican · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 6 large eggs
• 2 medium tomatoes
• 1 small onion
• 2 serrano peppers
• 2 tbsp chopped cilantro
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

Method

1. Finely dice the tomatoes, onion, and serrano peppers.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 2 minutes.
3. Add the tomatoes and serrano peppers to the skillet. Cook for about 5 minutes until the mixture is slightly thickened.
4. Crack the eggs into a bowl, beat lightly, then pour into the skillet with the vegetable mixture.
5. Gently stir to combine everything, cooking until the eggs are just set, about 5-7 minutes.
6. Season with salt and pepper, and garnish with chopped cilantro.
7. Serve hot with warm tortillas or crusty bread if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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