Mexican Scrambled Eggs with Tomatoes and Chili Recipe
Mexican scrambled eggs are a colourful breakfast: eggs fried with tomatoes, onion, bell pepper and a little chili. In Mexico, similar dishes are eaten in the morning with tortillas or bread to fuel you for the whole day. The flavour is bold but not too spicy, and it takes only a few minutes longer to make than regular scrambled eggs.
These Mexican scrambled eggs are similar to the popular Mexican “huevos a la mexicana”, where eggs are combined with tomatoes, onion and chili to create a hearty, warming breakfast. The vegetables give the eggs juiciness and a slightly spicy character, so every bite tastes like a small dose of energy to start the day.
Chef's tips
Sauté the vegetables until they soften but don’t let them burn – burnt onion will give the scrambled eggs a bitterness you can’t fix. Add the eggs over slightly reduced heat and stir gently so they turn out creamy instead of dry and rubbery. If you prefer milder flavours, remove the chili seeds and white membranes thoroughly, and you can always turn up the heat on the plate with a little chili sauce.
How to serve
It’s best served with tortillas warmed on a dry pan or with a crunchy slice of rye bread – a perfect breakfast for a lazy weekend at home. To drink, serve freshly squeezed orange juice or strong stovetop coffee if you need a powerful start to a Monday morning. For dinner, you can add a bit of grated cheese and avocado, turning the scrambled eggs into a quick hot after-work meal.
Ingredients
- eggs - 4 pieces
- tomatoes medium, ripe - 2 pieces
- onion small half - 0.5 pieces
- green or red bell pepper - 0.5 pieces
- fresh chili pepper seeded, finely chopped; amount to taste - 0.5 pieces
- vegetable oil or clarified butter for frying - 1.5 tablespoons
- salt or to taste - 0.5 teaspoons
- black pepper, ground - 0.25 teaspoons
- fresh coriander or chives chopped, for sprinkling - 1.5 tablespoons
- wheat tortillas or bread for serving - 2 pieces
Preparation
- Wash the tomatoes, remove the hard cores and cut into medium dice. Peel the onion and cut into small dice. Wash the bell pepper, remove the core and seeds, and cut into small dice. Cut the chili pepper in half, remove the seeds and white membranes, and finely chop the flesh.
- Crack the eggs into a bowl, add a pinch of salt and pepper, and lightly beat with a fork until the yolks combine with the whites.
- Heat the oil or clarified butter in a medium pan over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the bell pepper and chili and fry for another 2–3 minutes, until the pepper softens slightly.
- Add the diced tomatoes and fry for 2–3 minutes, stirring, until they release their juices and start to break down but still hold some shape.
- Reduce the heat to medium-low and pour the beaten eggs into the pan. Gently stir with a silicone spatula or wooden spoon, drawing the egg mixture from the edges towards the centre.
- Cook for 3–4 minutes, until the eggs are set but still slightly moist and creamy, not dry. Season to taste with salt and pepper.
- Remove the pan from the heat, sprinkle the scrambled eggs with chopped coriander or chives. Serve immediately with warm tortillas or a slice of bread.
Storage
Store leftover scrambled eggs in a closed container in the fridge and eat within 1 day. Reheat gently in a pan over low heat, adding a teaspoon of water or milk if needed so they don’t dry out too much.
