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

Share This Recipe

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.

Print recipe

Directions

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.

Nutrition Facts

Per Serving: 405 calories; 19g fat; 42.3g carbohydrates; 19g protein; 373mg cholesterol; 539mg sodium.

Full nutrition

Amount Per Serving
Calories 405		Calories from Fat 170
% Daily Value*
Total Fat 19g		29%
	Saturated Fat 5g	23%
	Trans Fat 0.0g
	Polyunsaturated Fat 3.8g
	Monounsaturated Fat 9.2g
Cholesterol 373mg		124%
Sodium 539mg		22%
Total Carbohydrate 42.3g		14%
	Dietary Fiber 7g	26%
	Sugars 5.3g
Protein 19g

Vitamin A 26%		Vitamin C 19%
Calcium 12%		Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

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

Reviews

5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

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!

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.