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Foodrhythms

About Recipe

Mexican breakfast dish prepared with scrambled eggs, tomato, onion and serrano chile.

Ingredients

4 large eggs

2 small Roma tomatoes

1 serrano chile

1/4 white onion

1 clove of garlic

1 sprig of cilantro

1 tbsp cooking oil

1/2 tsp salt

1 cup of refried beans

6 tortilla chips

6 corn tortillas

Cooking Procedure

1

n n Chop the onion into 1/4 inch pieces.n n Quarter the tomatoes and remove the seeds.n n Chop the tomatoes into 1/4 inch pieces.n n Finely chop the garlic.n n Remove the stem, seeds, and veins for the serrano chile.n n Finely chop the serrano chile.n n Heat a non-stick pan to medium and add 1 tablespoon of cooking oil.n n Add the chopped onion and cook for 1 minute.n n Add the finely chopped garlic and cook for 1 minute.n n Add the finely chopped serrano chile and cook for 1 minute.n n Add the chopped tomato and cook for 2 minutes.n n Add the chopped cilantro and a pinch of salt.n n Crack 4 large eggs into a bowl.n n Beat the eggs with a fork.n n Add the beaten eggs to the pan with the cooked vegetables.n n Let the eggs cook for about 2 minutes until they are lightly set.n n Stir the egg mixture gently until the eggs are just cooked.n n Adjust the salt to taste.n n Serve with refried beans on the side.n n Garnish the beans with 3 tortilla chips.nn

See Recipe Procedure

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