Welcome and welcome to Paulina Kitchen! In this installment we will share an egg recipe to the Mexican . A classic in the breakfast of Mexican gastronomy , as its name says, which is prepared in a few minutes and is a shoot of energy to start the day with everything!
We are going to talk about their origin, their infallible ingredients, how to make them spicy or not, and some versions that cross the road, such as the famous Mexican eggs with beans , or the overwhelming potatoes with the Mexican egg .
That is why this note does not only come with whom, but with history, secrets, tips, and advice on these eggs of love and, of course, with a recipe for Mexican eggs to prepare them at home and get perfect.
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About Mexican eggs
Talking about Mexican eggs is talking about those meals that seem simple but hide an ancestral wisdom: knowing the fair point of tomato , the type of chili, the movement of the pan and, of course, the quality of the egg. It is not any scrambled egg , it is a dish with identity.
They are called that, "Mexican eggs", because they carry the three colors of the flag: the red of the tomato, the white of the onion and the green of the Chile . And no, this is no accident. Like many Mexican recipes, this is also a declaration of love to Earth, the taste and simplicity, which does not need costumes.
They are usually served with corn tortillas , or accompanied, such as Mexican eggs with refused beans . But there are also those who combine them with other ingredients, such as popes with Mexican eggs ; or even serve them inside a burrito or in a ham cake . Everyone with their style.
The origin of Mexican eggs
Mexican eggs have a humble but powerful origin . They do not come from palaces or haute cuisine, but from the simple stoves of Mexican houses. They emerged, like many iconic recipes, from need and creativity: with what was at hand, a delight was armed.
The name is not only decorative, it comes from that culinary pride that characterizes the Mexican people. Taking the colors of the flag on a plate is not anything . It is said that the combination of ingredients has pre -Hispanic roots due to the use of Chile and tomatoes , and that the egg came with Spanish colonization, forming a mixture that today is unbeatable.
Over time, the preparation of eggs with tomato, onion and chile , became one of the most common ways to prepare eggs, along with that of rancher eggs . It is economical, it is a reward and, above all, it is delicious.
The ingredients that can not be missing in an authentic recipe of Mexican eggs
There is not much round here. If any of these is missing, we are no longer talking about Mexican eggs , but about something else:
- Eggs : Fresh, Ranch preferably if you can. No old eggs.
- Jitomate (red tomato) : juicy, mature, firm but with soul. It is used in cubes. Unlike entomatado egg , which is done with sauce, in Mexican eggs the texture of the tomato must be felt.
- White onion : it is the most traditional. The abode can work, but the taste changes a bit.
- Fresh green Chile : here enters the jalapeño or serrano . It is chosen according to spicy tolerance.
- Oil or butter : to fry the Mexican egg ingredients. There are those who do it with butter and look very tasty.
- Salt and pepper : the basics of all kitchen.
From there, one can add extras (such as garlic, coriander or epazote), but the base is not negotiated.
Mexican egg characteristics
- Absolute simplicity : It is not necessary to complicate. Three vegetables and a couple of eggs.
- Color and aroma : The contrast between red, green and white is a visual beauty, but also the smell of stiring onion with Chile is irresistible.
- Speed : Mexican eggs are made in less than 10 minutes . Ideal for those who run in the morning.
- Customizable : They can be done with more or less spicy, with scrambled egg or omelette .
- Multiveion : they combine with beans, rice, potatoes, tortillas , and even in a sandwich.
- Nutritious : between egg protein and vegetables, it is a balanced breakfast.
Mexican eggs with and without spicy
Although Chile is part of the soul of the recipe , it is also true that they don't like everyone or like them. To make Mexican eggs without spicy , Chile is simply omitted or replaced by a green pepper that does not pique. The taste changes a little, but the spirit of the dish remains intact.
Another option is to use Jalapeño chili in pickle and remove the seeds, or a roast and veinsless chili without veins . Thus a slight touch of flavor is preserved without more pique.
Tips, secrets and tips to make the Mexican egg
- Do not overcome the egg : it must be juicy. Neither dry, nor gummy.
- Sauté the vegetables well : tomato, onion and Chile need a couple of minutes to release their juices.
- Use a non -stringent pan : It helps nothing to be sticked and the Mexican egg is cooked even.
- Beat the eggs before, but not too much : just the right thing to integrate with the sauce and maintain the texture.
- Get out at the end : so that the tomato does not release too much water at the beginning.
- Medium-low fire : The trouble is the enemy of Mexican eggs.
- Choose good companions : corn tortillas, bread toas , pot coffee and if there are beans ... a glory!
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Mexican egg recipe
Yields: 2 abundant portions
Preparation time: 10 minutes
Ingredients
- 4 big eggs
- 2 medium tomatoes, chopped in cubes
- 1/2 white onion, finely chopped
- 1 Chile Jalapeño or Serrano Fresco, Picado without seeds (optional)
- 2 tablespoons of vegetable oil or butter
- Salt and pepper to taste
How to make Mexican eggs step by step
- Breaking the eggs in a bowl, seasoning with salt and pepper, and beating slightly. Reserve.
- Heat a nonstick skillet over medium heat and add oil or butter.
- Add onion and Chile (if used). Sauté for 2-3 minutes until the onion is transparent.
- Incorporate the tomato and cook another 2-3 minutes until it begins to get rid of but without completely losing your texture.
- Pour the beaten eggs on the sauce and cook, stirring gently, until they begin to curdle.
- Remove from heat when eggs are cooked but still juicy, to prevent them from drying out.
- Serve immediately, accompanied with hot tortillas and refused beans if desired.
