Mexican Eggs

Name: Mexican Eggs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Eggs 4; Red peppers 3 cups; Red onions 1; Fresh chili pepper 1; Garlic 1 clove; Oregano dry to taste; Extra virgin olive oil 3 spoonfuls; Fine salt to taste; Black pepper to taste; Tomato purée 2 ¼ cups; Parsley to taste

it es fr de br nl

186

Calories per serving

Energy Kcal 186
Carbohydrates g 10.8
of which sugars g 10.7
Protein g 9.7
Fats g 11.5
of which saturated fat g 2.74
Fiber g 3.2
Cholesterol mg 204
Sodium mg 606

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Marisa Malomo

Mexican-style eggs are, like, a total favorite when it comes to authentic Latin American cuisine. Honestly, this dish has eggs cooked with a tangy pepper sauce—adding a whole new twist to breakfast. Known as huevos a la Mexicana or Mexican scrambled eggs, it's got a little kick. Really wakes up your taste buds without being too wild. You know, in Mexico, you'll find all sorts of variations—sometimes with onions, tomatoes, or even a few slices of spicy pepper. And, look, this dish is often served in cute little ramekins, especially when folks want to make brunch feel a bit fancy. It sits right alongside breakfast staples like breakfast tacos, chorizo and eggs, or huevos rancheros, yet it’s got its own vibe that's lighter and fresher.

People really love bringing these Mexican-style eggs to the table as an appetizer or to kick off a weekend morning. And the sauce? It’s sweet from the peppers, a little smoky, and super moist with each bite. You might see this dish paired with tortillas or alongside other traditional Mexican breakfast options like spicy scrambled eggs or enchiladas. Honestly, it’s perfect for mixing up your breakfast routine with something colorful and tasty. For those wanting something different from the usual eggs and toast, this dish brings a lot of fun to the table. For real.

People who dig easy Mexican breakfast recipes often come back to this one because it's simple yet feels a bit special. I mean, even the presentation—nestled in a ramekin, perhaps sprinkled with fresh cilantro or a dash of cheese—makes it feel different. And here's the thing: there's a reason Mexican egg dishes keep popping up in brunch spots everywhere. They're tasty, tender, and always add a bit of excitement to the day.

How to prepare Mexican Eggs

To prepare Mexican eggs, first trim and slice the onion 1. Cut off the tops of the peppers, remove the green stem and also remove the seeds. Cut the peppers in half and with a small knife remove the white veins 2. Then slice them lengthwise into thin strips 3.

Place the garlic clove on the cutting board and crush it with a knife without peeling it 4, this way it will release its aroma better. Chop the hot chili pepper into small pieces 5. In a large pan, pour the 3 tablespoons of olive oil, add the garlic, the chili pepper 6

and the onion 7, sauté everything over medium heat, stirring often 8. When they are wilted 9,

add the pepper strips 10, adjust with salt and pepper, and add a pinch of dried oregano 11. Cook over medium heat for about 10 minutes, stirring occasionally. When the peppers are soft, you can pour in the tomato sauce 12 and continue cooking over low heat for about 15 minutes, stirring.

Finally, remove the garlic clove 13. The sauce is ready 14, distribute it in 4 ovenproof cocottes 2 inches high and 4 inches in diameter 15.

With a spoon, create a cavity in the center of each 16. Crack the eggs one at a time into a small bowl 17, transfer them into the pepper cavity 18 and season with salt and pepper.

The cocottes are ready to be baked 19: bake them in a preheated static oven at 350°F on the middle rack for about 10/12 minutes. The egg whites should be cooked and the yolks soft. After baking, garnish with fresh parsley 20 and serve the Mexican eggs immediately 21.

Storage

Mexican eggs can be prepared in advance (without the eggs) and baked before serving. They keep in the fridge for 1 day after cooking, just reheat them in the oven before consumption or enjoy them at room temperature.