Mexican Breakfast Huevos a la Mexicana
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 25 min · vegetarian, dairy-free, keto, low-carb
196 cal
12g protein
10g carbs
12g fat
per serving · estimated
Ingredients
- 3 large eggs
- 1 medium tomatoes
- 1 small onion
- 1 serrano peppers
- 2 tbsp chopped cilantro
- 1/2 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Finely dice the tomatoes, onion, and serrano peppers.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 2 minutes.
- Add the tomatoes and serrano peppers to the skillet. Cook for about 5 minutes until the mixture is slightly thickened.
- Crack the eggs into a bowl, beat lightly, then pour into the skillet with the vegetable mixture.
- Gently stir to combine everything, cooking until the eggs are just set, about 5-7 minutes.
- Season with salt and pepper, and garnish with chopped cilantro.
- 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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