By Martha Rose Shulman
- Total Time
- About 20 minutes
- Rating
- 4(149)
- Notes
- Read community notes
I often eat this beloved Mexican breakfast dish for dinner. Serve the eggs with warm corn tortillas.
Featured in: Scrambled Eggs: Not Just for Breakfast
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Ingredients
Yield:Serves four
- 1tablespoon canola oil
- 1small white onion, finely chopped
- 2 to 3serrano or jalapeño chilies, minced (more to taste, seeded if desired)
- 1garlic clove, minced
- ¾pound tomatoes, cut into small dice, or ¾ of a 14-ounce can, drained
- 3 to 4tablespoons chopped cilantro
- Salt to taste
- 6 to 8large eggs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
182 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 12 grams protein; 474 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
Step
2
Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.
Tip
- Advance preparation: You can make the recipe through Step 1 several hours ahead. Reheat to a simmer and proceed with Step 2.
Ratings
4
out of 5
149
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Cooking Notes
Garrett
This scales down easily for one or two people. I like to add smokey chili powder to the eggs before they go into the pan. Serve with sliced avocado as a counterpoint to the spicy eggs.
Silverthyme
My favorite way to eat scrambled eggs! I usually use a little less tomato and add some green/red pepper
Clara
Delicious! This recipe is very forgiving of terrible tomatoes; no need to fret if they're mealy and underripe. I added in some Spanish chorizo, which gave a bit of depth to the spice.
Makena
I made this as a frittata to serve with NYT Wild Mushroom Quesadillas for brunch, as I didn't want to be juggling both scrambled eggs and quesadillas. Made it the day before and reheated while I made the quesadillas. Served with salsa and Greek yogurt, which complemented both dishes wonderfully.
Linda
I combine this recipe with another NYTIMES recipe by Kim Severson for rice cakes and often add rice and cheese. Makes a delicious hearty cake that we like to keep in refrigerator for quick lunch on the go.
Alan
A little black pepper made a world of difference. I also used canned fire-roasted tomatoes that added some nice depth. Very easy and will definitely remake!
Cara
Usually I just scramble eggs with salsa but this recipe is definitely worth the little bit of extra time.
Elisabeth
Excellent! Endlessly adaptable, of course, but the recipe is a great base. I added some cumin and smoked paprika and used canned fire roasted diced tomatoes. One unseeded Serrano was surprisingly barely noticeable, will use more next time. Would be good in a breakfast burrito…
Linda
I combine this recipe with another NYTIMES recipe by Kim Severson for rice cakes and often add rice and cheese. Makes a delicious hearty cake that we like to keep in refrigerator for quick lunch on the go.
Alan
A little black pepper made a world of difference. I also used canned fire-roasted tomatoes that added some nice depth. Very easy and will definitely remake!
David
huevos mexicanos! unbeatable breakfast! make sure to have freshly griddled (not microwaved) corn tortillas on the side. Griddling them greatly enhances the flavor of the corn.
Makena
I made this as a frittata to serve with NYT Wild Mushroom Quesadillas for brunch, as I didn't want to be juggling both scrambled eggs and quesadillas. Made it the day before and reheated while I made the quesadillas. Served with salsa and Greek yogurt, which complemented both dishes wonderfully.
Clara
Delicious! This recipe is very forgiving of terrible tomatoes; no need to fret if they're mealy and underripe. I added in some Spanish chorizo, which gave a bit of depth to the spice.
Bernice Glenn
I start out with dry tortilla chips -- crush them a little and toast in a little oil. Then add the onion and the rest of the ingredients as per recipe.
Garrett
This scales down easily for one or two people. I like to add smokey chili powder to the eggs before they go into the pan. Serve with sliced avocado as a counterpoint to the spicy eggs.
Silverthyme
My favorite way to eat scrambled eggs! I usually use a little less tomato and add some green/red pepper
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