Mexican Scrambled Eggs
4 servings
20 minutes
Mexican scrambled eggs is a vibrant and spicy breakfast with a distinct Latin American flavor. Its history roots in Mexican cuisine, where corn chips, hot peppers, and cheese are often used. This dish combines the tenderness of eggs, crispy pieces of chips, and the spiciness of jalapeños. Fried bell peppers and onions add aromatic sweetness while garlic deepens the flavor. Melted pepper jack cheese makes the dish rich and appetizing. Perfect for a hearty breakfast or light dinner, it can be served with guacamole, fresh herbs, or avocado slices to highlight its Mexican roots. This dish not only delights the taste but also energizes for the whole day!
1
Crush the chips into small pieces about half a centimeter in size. In one bowl, beat the eggs, chips, salt, and pepper.
- Chicken egg: 6 pieces
- Corn chips (tortilla chips): 25 g
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
2
Remove the seeds and stem from the bell pepper and jalapeño. Chop the jalapeño finely. Cut the bell pepper and onion into medium-sized pieces. Mince the garlic.
- Red sweet pepper: 1 piece
- Jalapeno pepper: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
3
Melt butter in a non-stick skillet and spread it evenly. Sauté bell pepper, onion, garlic, and jalapeño over medium heat for 5 minutes until soft. Add eggs and fry while stirring vigorously for about 2 minutes until neat glossy clumps form.
- Unsalted butter: 30 g
- Red sweet pepper: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Jalapeno pepper: 1 piece
- Chicken egg: 6 pieces
4
Add the sliced cheese and remove the pan from the heat.
- Pepper Jack cheese: 50 g
