Huevos ala Mexicana – Delicious and strengthening breakfast

Huevos ala Mexicana - A splendid start for a perfect morning

Huevos ala Mexicana – Delicious and strengthening breakfast

In honor of the Easter holiday this will be the first post in eggs for breakfast. Mexican eggs or Huevos al Mexicana is rustic Mexican dish well suited for a nourishing breakfast. Normally these scrambled eggs are served with corn tortillas but in this recipe I modify the original recipe a little and serve them with garlic toast. Also I choose to fry the onion for longer than normal, caramelizing it giving a subtle and nice sweetness to the dish. Another important thing is to cook the whites thoroughly and adding the yolk just in the end to make the dish creamy but still having all the egg whites well cooked.

Ingredients (for one person)

• 2 Eggs
• ½ Onion
• 1 Tomato
• 1 Serrano chili
• Fresh coriander
• Sugar
• Salt, pepper

• 2 Whole wheat toasts
• 2 Garlic gloves
• Butter

Preparation of the eggs

Chop the onion and fresh coriander, seed the tomato and the Serrano chili and chop into small pieces. Fry the onion in butter on low heat until transparent and soft. Sprinkle a little sugar over the onion and let it caramelize. Put in the tomato and Serrano chili and fry for a few minutes adding salt and pepper to taste. Meanwhile separate the egg white from the yolk. When the tomato has softened but is still springy add the egg whites to the stew. Let the whites coagulate and then stir them to pieces. Turn off the heat and add the egg yolks and coriander and stir gently.

Preparation of the toast

Chop garlic and fry in quite a bit of butter. When brown remove the garlic with a perforated ladle and keep it for later. Gently fry the toasts in the garlic butter browning them on both sides and letting them absorb the garlic butter.

Presentation

Serve the Huevos ala Mexicana on the toast. Sprinkle with the browned garlic if you like. Enjoy with a cup of brewed coffee and freshly squeezed orange juice.