MEXICAN EGGS
Make and share this Mexican Eggs recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch frying pan, cook bacon until crisp.
- Remove from pan with slotted spoon and drain.
- Add onion and garlic to bacon drippings in the pan.
- Cook until onion is soft.
- Stir in tomatoes, chilies, salt, and oregano.
- Bring to a boil, stirring constantly.
- Continue boiling until sauce thickens, about 15 minutes.
- Reduce heat to low.
- Crack eggs and slowly slip into sauce, one at a time.
- Sprinkle cheese and bacon over the top.
- Cover and simmer until eggs are set, about 5 to 7 minutes.
- Sprinkle with the cilantro.
- Serve with guacamole and warmed tortillas on the side of the plate, if desired.
- Note: The sauce can be prepared a day in advance.
- Reheat and slip the eggs in just before serving.
Nutrition Facts : Calories 592.1, Fat 41.3, SaturatedFat 18.5, Cholesterol 493.8, Sodium 1715.8, Carbohydrate 24.1, Fiber 3.6, Sugar 15.6, Protein 33.1
MEXICAN-STYLE BEANS AND EGGS
Steps:
- In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
- Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
- Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.
Nutrition Facts : Calories 332 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 186 milligrams, Sodium 687 milligrams, Carbohydrate 35 grams, Fiber 11 grams, Protein 17 grams, Sugar 2 grams
MEXICAN SCRAMBLED EGGS
Make and share this Mexican Scrambled Eggs recipe from Food.com.
Provided by blu_shoe
Categories Breakfast
Time 9m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl beat eggs.
- Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
- Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted. Serve with hashbrowns or your favorite breakfast side dish.
MEXICAN EGGY BREAD
Bring together two great brunch recipes - eggy bread and avocado on toast - then add a Mexican twist. A hit of chilli takes this to another level
Provided by Esther Clark
Categories Brunch, Lunch, Supper
Time 15m
Number Of Ingredients 9
Steps:
- Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.
- Whisk the eggs together with a little seasoning. Heat the oil in a non-stick frying pan over a medium heat. Dip each slice of bread in the egg mixture, coating well, then put the slices in the pan and cook for about 2 mins on each side or until golden brown. Put the eggy bread on a baking sheet, sprinkle with cheese and put under a hot grill for 1 min to melt. Top with the avocado salsa and red chilli to serve.
Nutrition Facts : Calories 829 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 40 grams protein, Sodium 2.6 milligram of sodium
MEXICAN SCRAMBLED EGGS
So delicious and a great way to start the day!
Provided by Claire
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
- Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g
MEXICAN EGGS AND RICE
We eat this for breakfast whenever we have leftover rice. It's so simple and tasty. You can use plain rice (and we often do), but we especially like it with leftover Recipe #37782. I think it's best with homemade salsa, or a fresh salsa purchased from the refrigerated section of your grocery store. The best thing about eating salsa at breakfast, is that it changes the way your coffee tastes! Something about Mexican breakfast and coffee are so right together. Ingredient amounts are per person; you can easily scale to the number of servings for your family.
Provided by appleydapply
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Reheat your cooked, leftover rice.
- Meanwhile, heat the oil or bacon grease in a nonstick skillet over medium heat.
- Grate the cheddar so it will be ready when your eggs are.
- Fry the egg to the your preferred level of doneness. I really like it with the yolk still runny, so when you cut into the egg on your plate, the yolk mixes with the rice and salsa. This takes about 2 minutes cooking on the first side, then I flip it over and cook for about 20-30 seconds on the other side.
- Spoon the rice onto a plate.
- Top with the fried eggs.
- Immediately sprinkle the grated cheddar on top, then spoon on the salsa.
- If you are making more than one serving, you won't need to add the whole amount of oil to the skillet for the next servings, as some of the oil will still be in the pan.
- This is an easy weekday breakfast. On weekends when we want a bigger breakfast, we'll also warm up some canned black beans, and tortillas to serve on the side.
MEXICAN EGGS
This is my husband's favorite breakfast. Some folks like the fried egg on top, he prefers it on top of the corn tortilla with the sauce on top. He also thinks you must serve with a soft flour tortilla which he uses to dip in the leftover sauce. For this reason, this recipe has lots of extra sauce.
Provided by BakinBaby
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook onion,green pepper,celery,jalapeno & garlic in olive oiled skillet. Heat until onion and peppers are soft.
- Add tomato,tomato sauce,water and hot sauce simmer gently about 15 minutes, add more water if the sauce begins to dry out. You don't want the sauce to be thick.
- While sauce is cooking, heat corn tortillas in a small skillet sprayed with cooking spray or olive oil. Heat until just soft, do not fry the tortilla hard, set aside.
- Cook 2 eggs over-easy, set aside.
- Put two corn tortillas on each serving dish, top with 1 fried egg and cover with tomato sauce or put tortilla,sauce and egg on top. (that's the way I like it).
Nutrition Facts : Calories 282.4, Fat 13.5, SaturatedFat 2.8, Cholesterol 211.6, Sodium 643.5, Carbohydrate 31.6, Fiber 5.2, Sugar 6, Protein 10.8
MEXICAN HUEVOS RANCHEROS
Make and share this Mexican Huevos Rancheros recipe from Food.com.
Provided by Sharon123
Categories Southwestern U.S.
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, heat olive oil.
- Add onion and green pepper, cook until tender.
- Add tomato, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, tomato sauce and water.
- Simmer, covered for 20 minutes.
- Uncover.
- Break eggs, one at a time, into cup and slip into sauce.
- Cover and simmer over low heat until eggs are set, about 5 minutes.
- Serve over tortillas or toasted English muffins, topped with some of the sauce.
- Enjoy!
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- Quesadillas. Quesadillas are among the foods that have gone global. Queso is the Spanish word for cheese. Therefore, when translated, quesadilla means cheese tortilla.
- Tacos. This wouldn’t be a best Mexican foods list without tacos. Tacos have also become global foods, and it’s not hard to see why. This food drips with deliciousness, and most people can agree that the moment you have your first taco, you never look back.
- Chilaquiles. Another Mexican favorite you don’t want to leave the country without trying is Chilaquiles. This food is perfect for breakfast. In Mexico, fried tortilla chips are accompanied by salsa roja (red salsa) or salsa verde (green salsa), onion, cream and cheese.
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- Deseed and finely slice the peppers and chillies.Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
- Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.Pour in the tomatoes, using a spoon or potato masher to break them up.
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- Heat the oil over medium heat in a 10- to 12-inch cast-iron skillet until oil barely shimmers. Heat your broiler to high and place a rack about 6 inches under the burner.
- Add tortilla pieces a few at a time to the skillet. Once they're all in, they'll overlap, but move them around and flip them with tongs every now and then and they'll fry evenly.
- When the chips are crisp and slightly brown around the edges, ladle in the salsa. If you prefer your chilaquiles on the crunchy side, go with 9 ounces. If you like it soft, as I do, go with 12.
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- Huevos Rancheros (Ranch Eggs) These represent the hats of two ranchmen. It´s made with two fried corn tortillas, topped with fried beans, and two sunny side up eggs all bathed in red hot sauce and decorated with coriander and freshly ground black pepper.
- Machaca (Shredded Dried Beef) This is one of the most popular dishes on the northern side of México. Machaca is very versatile; you can either eat it in a taco, a stuffed burrito, flautas, or just as a stew with some tortillas, beans, or rice on the side.
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- Make 4 wells in beans with a spoon and crack an egg into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, avocado, and reserved bacon. Serve with tortillas.
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