Mexican Scrambled Eggs
by Editorial Staff
Mexican scrambled eggs (huevos rancheros) are usually served on a corn or wheat tortilla, with a spicy homemade bean sauce. Mexicans serve such hot scrambled eggs for breakfast. Will you take the risk? 🙂
Servings: 2
Ingredients
- Tortilla (corn or wheat flatbread) – 2 pcs.
- Boiled or canned beans – 150 g (1 glass)
- Eggs – 2 pcs.
- Tomato sauce – 100 g
- Cilantro or parsley – 2-3 sprigs
- Garlic – 2 cloves
- Hot pepper – 1 pod (or to taste)
- Bulb onions – 1/2 pc.
- Sunflower or corn oil – 3 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Finely chop the onion and garlic. In a small skillet in vegetable oil, fry the onion and garlic until translucent. Mash 2/3 of all beans in puree or chop finely. Add to onion skillet. Fry everything together for 3 minutes.
- Add tomato sauce, whole beans, and finely chopped hot peppers. And also pour 2-3 tbsp of cold water. (Take the amount of pepper suitable for yourself. I have enough hot, I used 1/2 pod.) Cook for 3-4 minutes. Season with salt and pepper to taste. Add greens, stir. Cut the remaining pepper into rings.
- In a butter frying pan, prepare grease with fried eggs. To do this, gently pour two eggs into a well-heated frying pan and cook over low heat until the protein grabs and the yolk remains soft. And don’t forget to add salt. Place the bean sauce and pepper rings on the tortillas.
- And on top – 1 egg each. Eating such scrambled eggs is not more convenient than shawarma, but how exciting it is. 🙂
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