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Huevos a La Mexicana
1 recipe Salsa Mexicana (see below)
8 to 12 eggs
1/2 tsp sea salt plus more as needed
30oz/80g soft chevre, cut into 1/2" rounds
1 Tbsp butter
8 - 12 tortillas
1 - 2 avocados
1 recipe Frijoles Aguados
Warm the salsa in a large skillet over medium heat
In a bowl, whisk the eggs and salt. Add the chevre and keep whisking until incorporated.
In a large skillet over low heat, melt the butter. Add the egg mixture and cook, stirring constantly so the eggs stay moist and creamy.
Continuously agitate the eggs while they cook, never letting them stick to the bottom.
When the eggs are a creamy yellow colour and just beginning to set, remove the pan from the heat and top with the hot salsa.
Garnish with the cilantro.
Serve immediately with the tortillas beans and avocado.
2 Tbsp olive oil
1 white onion, chopped
2 serrano chles, stemmed, seeded and veins removed (or not if you want it spicy) and chopped
2 garlic cloves, chopped
5 roma tomatoes, cored, seeds and juices discarded and chopped
1/4 cup (50g) cilantro, minced
1 tsp sea salt plus more as needed
Warm the oil in a small heavy bottomed saucepan over medium heat until hot but not smoking.
Add the onion and chiles and saute until the onion is translucent but not browned.
Add the garlic and tomatoes and cook for about 10 minutes, until the vegetables look stewed.
Transfer to a blender and blend until completely pureed. Return the mixture to the pan and simmer over low heat for another 10 minutes until reduced by a third.
Add the cilantro and salt. Taste and add more salt if needed.
This salsa is usually served hot. It can be stored in a sealed container in the fridge for up to 5 days.