Mexican Tomato Scrambled Eggs

Name: Mexican Tomato Scrambled Eggs
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon extra-virgin olive oil; 1 garlic clove, run through a press; 2/3 cup tomato puree; 4 eggs; 2 tablespoons milk; season with salt and freshly ground black pepper to taste; 6 corn tortillas; fresh parsley or cilantro; pickled jalapeños

Paola van der Hulst Website

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Mexican "huevos con recaudo" are simply scrambled eggs cooked with tomato puree. The resulting taste, however, is unexpectedly exceptional! This is a true breakfast favorite. Garlic is quickly sauteed in hot oil and combined with tomato puree. Whisked eggs are added to the hot skillet and quickly scrambled along with the garlicky tomato sauce. The scrambled eggs can be enjoyed on their own or inside a warm corn tortilla topped with fresh cilantro and slices of pickled jalapeno.

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Servings: 2

Ready in: 25min PT25M

Ingredients

1 tablespoon extra-virgin olive oil
1 garlic clove, run through a press
2/3 cup tomato puree
4 eggs
2 tablespoons milk
season with salt and freshly ground black pepper to taste
6 corn tortillas
fresh parsley or cilantro
pickled jalapeños

Directions

Add oil to a skillet over medium heat, add in garlic and sauté until golden for about 1 minute. Add tomato puree; season with salt to taste and cook on low for 8 to 10 minutes, stirring occasionally.
Whisk eggs, milk, and a pinch of salt in a bowl. Increase heat to medium-high heat; pour in eggs into the skillet. Stir constantly to scramble the eggs with tomato until fully cooked, 4 to 6 minutes.
Serve immediately with warm tortillas, parsley or cilantro, and pickled jalapeños.

Mealthy tip:

No tortillas? No problem! These Mexican huevos con recaudo are also very nice when served with a fresh baguette sliced into 1/2 inch thick rounds and lightly toasted.

Tagged:

Weeknight Tomato Quick And Easy One Pot Or Pan Mexican Egg Gluten-free Vegetarian Low-carb Breakfast No Meat

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(2 Reviews)

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What others are saying

Laura Griffin says:

These were super yummy! I didn't serve them with tacos, but instead ate them with a side of turkey bacon. It was really good, I can't see myself making eggs any other way now.

Jacqulyne de Jardins says:

Made these tacos for breakfast today and really liked them! The flavor of the pickled jalapenos was a nice bite against the creamy avocado and tomatoes. I even added some chorizo to mix. Yummy!