Ingredients with Measurements:
- 4 large eggs
- 2 tablespoons of vegetable oil
- 1/2 cup of chopped onion
- 1/2 cup of chopped green chiles
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped cilantro
Special equipment needed:
- A skillet
- A fork or potato masher
Step-by-step instructions:
1. Heat the vegetable oil in a skillet over medium heat.
2. Add the chopped onion and cook until it becomes translucent.
3. Add the chopped green chiles and cook for another 2-3 minutes.
4. Crack the eggs into the skillet and use a fork or potato masher to break them up.
5. Season with salt and black pepper.
6. Cook the eggs, stirring occasionally, until they are fully cooked and scrambled.
7. Add the chopped cilantro and stir to combine.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 200
Fat: 16g
Protein: 9g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 350mg
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use any type of onion instead of chopped onion.
- You can use any type of green chiles instead of chopped green chiles.
- You can use any type of herb instead of cilantro.
Variations:
- You can add diced tomatoes or avocado to the recipe.
- You can add shredded cheese to the recipe.
- You can use different types of chiles to make the recipe spicier or milder.
Tips and tricks:
- Be sure to cook the onions and chiles until they are soft before adding the eggs.
- Use a fork or potato masher to break up the eggs for a more rustic texture.
- Add the cilantro at the end of cooking to preserve its flavor.
Storage instructions:
This recipe is best served fresh and does not store well.
Reheating instructions:
If you have leftovers, you can reheat them in the microwave or on the stovetop.
Presentation ideas:
Serve the Huevos Machacados con Chiles y Cebolla in a colorful bowl or on a plate with a side of fresh fruit.
Garnishes:
Garnish with additional cilantro or a sprinkle of paprika.
Pairings:
This recipe pairs well with warm tortillas or toast.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
- If the eggs are too dry, add a splash of milk or cream to the mixture.
- If the eggs are too wet, cook them for a few more minutes until they are fully cooked.
Food safety advice:
Be sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
Huevos Machacados con Chiles y Cebolla is a traditional Mexican breakfast dish.
Flavor profiles:
This dish is savory, slightly spicy, and herbaceous.
Serving suggestions:
Serve this dish for breakfast or brunch.
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Region: Mexican