Ingredients with Measurements:
- 4 eggs
- 2 tablespoons of butter
- 2 serrano peppers, sliced
- 1/4 cup of chopped onion
- 1/4 cup of chopped tomato
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Heat the non-stick skillet over medium heat and add the butter.
2. Once the butter has melted, add the sliced serrano peppers and chopped onion. Cook until the onion is translucent and the peppers are slightly charred, about 5 minutes.
3. Add the chopped tomato to the skillet and cook for an additional 2 minutes.
4. Crack the eggs into the skillet and scramble them with the vegetables using a spatula.
5. Cook the eggs until they are fully cooked and no longer runny, about 5-7 minutes.
6. Season the eggs with salt and pepper to taste.
7. Serve the Huevos Machacados con Chiles Toreados hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories per serving: 200
Fat: 15g
Carbohydrates: 5g
Protein: 10g
Substitutions for ingredients:
- Serrano peppers can be substituted with jalapeño peppers for a milder flavor.
- Butter can be substituted with olive oil or vegetable oil.
Variations:
- Add diced avocado to the skillet for a creamy texture.
- Top the eggs with crumbled queso fresco for added flavor.
- Serve the Huevos Machacados con Chiles Toreados with warm tortillas for a traditional Mexican breakfast.
Tips and tricks:
- Use a non-stick skillet to prevent the eggs from sticking to the pan.
- Be careful when handling the serrano peppers, as they can be very spicy.
- If you prefer your eggs runny, cook them for a shorter amount of time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the Huevos Machacados con Chiles Toreados in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Huevos Machacados con Chiles Toreados on a colorful plate for a visually appealing presentation.
Garnishes:
Fresh cilantro is a great garnish for this dish.
Pairings:
This dish pairs well with warm tortillas and refried beans.
Suggested side dishes:
Refried beans and warm tortillas are great side dishes for this recipe.
Troubleshooting advice:
If the eggs are sticking to the pan, add a little more butter or oil to the skillet.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw eggs.
Food history:
Huevos Machacados con Chiles Toreados is a traditional Mexican breakfast dish that originated in the state of Nuevo León.
Flavor profiles:
This dish is spicy and savory, with a slight sweetness from the onions and tomatoes.
Serving suggestions:
Serve this dish for breakfast or brunch with warm tortillas and refried beans.
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Region: Mexican