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Mexican-Style Scrambled Eggs (Huevos Revueltos a la Mexicana)

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 8 Eggs
  • 2 medium Tomatoes
  • 1 small Onion
  • 1 medium Green bell pepper
  • 1 Jalapeno pepper
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Pepper

Instructions:

  1. Crack the eggs into a bowl, add salt and pepper to taste, and beat slightly. Set aside.
  2. Dice the tomatoes, onion, bell pepper, and jalapeno pepper.
  3. Heat the olive oil in a large pan over medium-high heat. Saute the onions until translucent, then add the bell pepper, jalapeno, and tomatoes. Cook until the vegetables are softened, about 5 minutes.
  4. Pour the beaten eggs into the pan with the vegetables. Let the eggs set for a few seconds, then gently stir to combine the eggs with the vegetables.
  5. Continue to cook, stirring occasionally, until the eggs are fully cooked. Adjust salt and pepper to taste.
  6. Serve the Mexican-Style Scrambled Eggs warm with tortillas or toast.