MEXICAN STYLE EGGS: Eggs are one of the most versatile, economic and healthy foods that we can consume, also in confinement, and they also hold up well in the fridge long enough to be an essential ingredient of the weekly purchase. Tortillas of all kinds are prepared with them, scrambled, hard, soft-boiled … you may have eaten them in all these ways, but have you tried eggs Mexican style? This typical breakfast is a very tasty option that only needs, in addition to the egg, three ingredients in a simple technique that we can adapt to what our refrigerators and cupboards contain.
What I need?
- 2 eggs
- 1 small tomato (the tastier the better)
- ¼ onion
- A generous handful of coriander (or parsley)
- A touch of chili or hot sauce to taste (optional)
- Avocado to taste (optional)
How do I prepare them?
Well, You just have to cut the onion into cubes, and brown it until it becomes transparent. Add the tomato, also diced and without the peduncle, and turn it over for a couple of minutes. Add the lightly beaten eggs, reduce the heat to a minimum and add the coriander or parsley, curdle to taste and serve: I personally like them creamy, not overly done.
What else can I add to them?
They are a perfect dish to recycle those little remains that do not give for a ration (and they run the risk of being lost in the fridge until they break down). For example, that little piece of chicken leftover from the roast as in my case, some mushrooms or a little tomato sauce or meat bolognese or textured soy. If you have a vegetable stew leftover, you can also add it to it (drain them beforehand if they have a lot of liquid).
A little bit of ham, a few bits of bacon or a touch of chorizo, and some of that cheese that threatens to dry out, previously grated, will also make you happy. You can also change the coriander or parsley for any fresh herb you have; basil and chives will do especially well.
If we have pieces of vegetables that we have left half of the other recipes, we can also add them, as long as we take into account their cooking time and the point at which we want them. We can play with their size to adjust cooking points; For example, carrots and zucchini can be made more or less at the same time if we cut the first one much smaller than the second (or directly grate it, full rogue version). Fennel, red or green pepper, garlic, cabbage, mushrooms, or Brussels sprouts are also ingredients that we can easily add to this recipe.
What do I accompany them with?
They work in many scenarios, and always phenomenal. The usual thing in Mexico is to accompany them with a corn tortilla previously passed through the pan, but they can be served on a toast of any bread, or even as a sandwich. They can also be eaten on a bed of fried rice, couscous, mashed potatoes or chopped cooked potato or short pasta. If you have polenta out there and don’t know what to do with it, prepare a creamy base – with a little milk, if you have – for these eggs and enjoy the delicious combination.
Are there variations?| MEXICAN STYLE EGGS
Lots: from ranch eggs -which can be scrambled or fried, accompanied by any sauce with tomato and vegetables- to its “parted” version: two eggs separated by a wall of beans, covered respectively with green and red sauce; going through the so-called “al albañil”, with a generous amount of chili, garlic, and refried beans. Eggs are prepared as a flat omelet, open or imprecise that is bathed in a tomato and garlic enchilada sauce, and eggs, typical of Yucatan, are served between tortillas fried in lard, adding to the peas sauce, ham and sometimes plantain and white cheese.
I am allergic to eggs or vegan
You can use tofu instead. Let me tell you how to make a delicious stirred tofu: you just have to crumble soft tofu with your hands, so that there are very small pieces. Then, in a very hot frying pan and with a tablespoon of olive oil, we toast it a little and also let part of its water evaporate, to get the texture of a stir.
I only have eggs and tomatoes| MEXICAN STYLE EGGS
Even with just two ingredients, there’s a tasty option for you: Chinese-style tomato scrambled eggs. Take a large ripe tomato and cut it into medium dice or strips, depending on the texture you are looking for. Put a tablespoon of oil in a hot pan, add the beaten eggs with a pinch of salt and stir until they are ready (in China they usually take them very cooked, like a crumbled omelet, but you can make a creamier version if you feel like it). Remove to a plate and reserve. Put another tablespoon of oil in the same pan, over medium heat, and add the tomatoes and a little more salt. Turn for about three to five minutes, until the tomato juice has cooked a little but the pieces still have body. At that time, return the egg to the pan, stir to integrate everything well and serve hot.