Huevos a la Mexicana

It doesn't get much more classic than huevos a la mexicana. Even the three principal ingredients in the dish - jalapeños, tomatoes, and onions - represent the colors of the Mexican flag. So really, if you're looking for a quintessential Mexican breakfast, you can't get much more authentic.

What makes huevos a la mexicana so addictive? It's the ideal hangover breakfast, comforting and spicy. It's also a fantastic weekend brunch and a great breakfast to offer guests. Unlike egg dishes that involve lots of cheese (omelettes) and sauce (eggs benedict) huevos a la mexicana feels surprisingly vibrant and lively. The diced veggies give it a certain zing, spruce it up with buoyancy and color, and leave you feeling contented when you finish instead of weighed down. It's an excellent kick-off to a road trip or a long day of work.

There are a few tricks to making solid huevos a la mexicana. The first is to make sure you dice the vegetables finely enough. They should be in tiny squares, not large chunks. The second is to beat cream in with the eggs to make them richer and fluffier. Here, I use sour cream; Mexican sour cream isn't as acidic as U.S. sour cream. If you can find a good sour cream that doesn't have too much acidity, use that, since whipping creams or other creams found in cartons in the U.S. tend to be too sweet.

The other trick is choosing what to serve huevos a la mexicana with - complementary side dishes are critical. I use pinto beans cooked with Mexican oregano and red pepper, half an avocado, and crispy, salty tostadas. At the café that serves some of the best huevos a la mexicana in Oaxaca, they serve the dish with the ubiquitous thick, homemade Oaxacan black bean paste, a block of queso fresco, avocado, and warm whole wheat bread. Experiment as you wish, but remember the huevos are really set off by what accompanies them.

Huevos a la Mexicana

Ingredients:
5 eggs
2 tomatoes
½ large onion
2 jalapeños
2 spoonfuls cream
2 tablespoons corn or vegetable oil
dash of salt and pepper

Method:
Dice the onion, tomatoes and jalapeños very finely. Beat the eggs with the cream in a bowl. Heat the two tablespoons of oil in a large skillet and when warm, add the onion and the jalapeños. Sauté on medium-high heat until the jalapeños get soft and the onions are translucent. Add the tomatoes and sauté 2-3 minutes more. Add the eggs and stir gently, lifting and fluffing the eggs with the spatula. As soon as the eggs begin to firm, turn off the heat and continue stirring gently for a minute or two. Serve with selected side dishes.

Mexican Flag Veggies

Other posts by Sarah:
Alambres: Mexican Shish Kebabs
Beer-Battered Fish Tacos
The Mexican Torta
Caldo de Pollo
Churros: A Simple Joy For Breakfast

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Huevos a la Mexicana

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