Recipe | Huevos a la Mexicana
Well, well, well, who do we have here. I think this is the first time my husband has any presence on my blog. He’s usually behind the scenes; helping me hang my art pieces when I display a gallery wall, keeping the kids under control during my Instagram Lives, or my assistant when I’m cooking or doing a photo shoot. He really is the “stage manager” or “head of logistics” as I often call him.
Most of the time my kids are either helping, or eating whatever I make. However, with this meal since I was using jalapeños, they weren’t involved in the process. They both know how to make scrambled eggs, and have their preferences on what they like or don’t like in them. I specifically made this lunch for Michael though. I have Huevos a la Mexicana or a variation of it almost every day for lunch. But today, I made some for him. AND I even made him some fresh tortillas. Legit. My friend let me borrow her tortilla press a few weeks ago, and I’ve been making tortillas since.
This is a really quick, simple, inexpensive, but flavorful meal that can be enjoyed any time of the day. I usually have this for lunch, since my breakfasts consist of protein shakes, and fruit. There’s a little restaurant in Mexico that we stop every time we drive from Guadalajara to Puerto Vallarta for brunch. This is my go-to meal to order there, and their fresh tortillas are the best tortillas I’ve ever had. It’s a tradition I look forward to every year, but until then, I try to recreate it at home.
GATHER INGREDIENTS
*serves two
3 eggs
small tomato
1/4 small onion
1/2 jalapeno
tortillas
*optional: ham
Huevos a la Mexicana technically don’t include ham, but I like to add ham. Even when I order in Mexico, I usually ask that they add some ham if I’m feeling a little extra. It’s actually a common thing to add ham, chorizo, or even hot dogs (cut up in little rounds) to give your eggs a little personality.
NOW WHAT?
This will probably all be common sense, and the easiest recipe ever.
1. Chop the tomato, onion, jalapeño, and ham
2. Sauté the vegetables for a few minutes.
3. Add in eggs. I don’t like to pre-scramble because I like to have the egg whites visible in my eggs. So I either add directly to the pan, or just break the yolk like I did here for pictures.
4. Cook until ready to eat.
5. Serve with some beans and tortillas***.
6. Enjoy!
***if you’re making tortillas, I would press them before you start cooking the eggs. Have all your ingredients ready, press out a few tortillas and put them on the comal (griddle) to heat up. Then cook the eggs while the tortillas are warming up.
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