Mexican recipes
Mexican eggs
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24 min
Serves 2
Mexican
Ingredients
- 4 eggs 4 eggs
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 pickled jalapeno pepper, finely chopped (optional) 1 pickled jalapeno pepper, finely chopped (optional)
- 2 tbsp chopped scallions (both white and green parts) 30 ml chopped scallions (both white and green parts)
- 1 tbsp chopped red bell pepper 15 ml chopped red bell pepper
- 2 tbsp chopped fresh tomato 30 ml chopped fresh tomato
- 1/2 tsp dried oregano 2.5 ml dried oregano
- Salt and black pepper to taste Salt and black pepper to taste
- Additional ingredients (to serve with the eggs) Additional ingredients (to serve with the eggs)
- Jack cheese, cut in small (1/2 inch cubes) pieces Jack cheese, cut in small (1/2 inch cubes) pieces
- Slices of chorizo sausage, fried Slices of chorizo sausage, fried
Method
In a saucepan over medium heat add the vegetable oil. If using the jalapeno pepper add it to the saucepan and cook for 1/2 a minute, stirring often. Add the eggs and cook while tossing with a fork to scramble them. When the eggs begin to set add the red bell pepper, the tomato, the dried oregano and season with salt and pepper. Cook, stirring until the eggs are set.
Serve on top of a warm tortilla with pieces of cheese and fried chorizo sausage.
Serve on top of a warm tortilla with pieces of cheese and fried chorizo sausage.
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