Best Batatas Con Huevos Mexican Comfort Food Recipes

MIGAS CON HUEVO

Steps:

• Tear tortillas in small pieces.
• Fry in skillet in hot oil until crisp.
• Add onion to hot oil just before tortillas are done.
• Drain excess oil.
• Beat eggs in bowl.
• Add eggs, salt and tomato sauce to pan and scramble.
• I would also scramble in 1/2 cup mild shredded cheese and as a personal prefrence I'll use a little more tomato sauce!

MIGAS CON HUEVO

Steps:

• Beat eggs in a bowl until frothy. Add tortilla strips and let soak a few minutes.
• Add tomato, onion, jalapeno peppers, and a bit of Cheddar cheese to the egg mixture.
• Spray a skillet with nonstick spray and heat over medium-high heat. Add garlic; cook and stir to brown lightly, about 1 minute. Pour in egg mixture; cook and stir until eggs are set, about 5 minutes. Season with salt and pepper.
• Reduce heat to low and sprinkle remaining Cheddar over top. Cover and cook until cheese is melted, 2 to 3 more minutes.

NOPALITOS CON HUEVOS - EGGS AND CACTUS

Steps:

• Fry bacon and remove to drain.
• Pour off most of the bacon drippings, leaving enough in the pan to sauté the onions and garlic.
• When onions are transparent, add chilies, nopalitos, chili powder, and tomato.
• Cook for five minutes and stir in eggs. When eggs are scrambled, top with grated cheese and bacon, and serve with tortillas, home-fried potatoes, and refried beans.

SOPA DE FRIJOLES CON HUEVOS (BEAN AND EGG SOUP)

Steps:

• In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
• Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
• Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
• Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
• To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.

MEXICAN HUEVOS RANCHEROS

Steps:

• Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
• Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
• Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
• Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

CHICHARRON CON HUEVO (EGGS WITH PORK RIND)

Steps:

• Sautee onion in hot cooking oil until it is light brown.
• Add the crumbled chorizo and stir fry till chorizo is cooked.
• Add the pieces of the crackly pork rind (chicharron) and the rest of the ingredients.
• simmering until the pork rind is soft.
• Beat eggs slightly and add to the above preparation, mixing well, cooking to the scrambled eggs stage.

MIGAS CON HUEVOS

Steps:

• Cut or tear the bread into small pieces. Heat the 2 tbsp olive oil in a large heavy-bottomed frying pan over medium heat.
• Add the bread pieces and toss to coat. Keep stirring until the bread is lightly golden (3-4 minutes). Remove and drain on paper towels. Season with salt and pepper and allow to cool.
• Heat 2 tbsp of oil in the same frying pan. Add the onions, garlic and peppers and stir until softened, about 10 minutes.
• Add the ham, chorizo and paprika and continue to cook on medium high until lightly browned, 10 minutes. Sprinkle with half the bread pieces and stir through. Remove from heat and keep warm.
• Heat the remaining oil in a clean frying pan and when hot, crack the 4 eggs into the pan. Scoop hot oil over the eggs so the outer edges become crispy while the inner yolk is still liquidy and soft.
• Remove eggs and drain the oil off.
• To serve, divide the remaining breadcrumb mixture among 4 serving bowls, top with the warm ham mixture and top this with the fried egg.