These scrambled eggs with chopped tomato, onion and green chilli are known as ‘a la mexicana’ because the colours of these last three ingredients echo the colours of the Mexican flag. This is a typical breakfast dish and combines naturally with soft corn tortillas, beans and any Mexican salsa. Recipe source - "Fresh Mexican” by Monica Medina-Mora and Angeles Ayala.
- Eggs – 8
- Onion – 1/2 of a medium size onion
- Plum tomatoes – 3
- Green Chilli – 2
- Vegetable oil – 1 and 1/2 tbsp
- Salt to taste
Beat the eggs and keep aside.
Chop the onion finely. Deseed the tomatoes and chop finely. Deseed and chop green chillies for a milder taste.
Heat the oil in a frying pan and sauté the onion until soft.
Pour in the beaten eggs, chopped tomatoes, and salt. Stir the egg mixture until set to your taste.
Remove from heat and serve immediately.Linking this to Julie's Flavors of Cuisines hosted by Love to Experiment.
Cook Like a Celebrity Chef event by Food Corner
and Caroles's Food on Friday