Best Huevos A La Mexicano Tacos With Chipotle Honey Bacon Recipes

Huevos a La Mexicana image

Provided by Elmotoo

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

4 eggs
1 medium sized tomatoes, washed and diced
1/4 onion, finely chopped
1 -2 serrano pepper, chopped
1 tablespoon butter
1 tablespoon oil
salt

Steps:

Melt the butter with the oil in a deep skillet, add the onion and the peppers and sauté until the onion is translucent.
Add the tomato and the eggs, stirring constantly to prevent sticking until the eggs are done.
Season to taste with salt.

Nutrition Facts : Calories 271.6, Fat 22.2, SaturatedFat 7.7, Cholesterol 387.3, Sodium 196.6, Carbohydrate 4.6, Fiber 1.1, Sugar 2.7, Protein 13.4

Huevos a la Flamenco image

Provided by Food Network

Categories appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

1/4 cup olive oil
1/2 small white onion, finely chopped
2 large cloves garlic, finely chopped
1 red bell pepper, roasted, peeled, and finely chopped
3 ounces Serrano or prosciutto ham, finely diced
2 large tomatoes, peeled, seeded and finely chopped
1 tablespoons finely chopped parsley
1 small bay lettuce
1/4 teaspoons freshly ground pepper
1/3 cup water
2 teaspoons olive oil
6 eggs
1/2 cup cooked peas
1 red bell pepper, roasted, peeled, and cut into 1/2-inch strips
3 tablespoons dry sherry (optional)
Sprigs of fresh parsley, for garnish and chunks of grilled country bread, for serving

Steps:

Heat a large, heavy skillet over medium heat and add the oil. Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned. Add the ham and stir for 2 minutes. Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer. Cook until the liquid has almost all evaporated and the mixture is quite thick. Discard the bay leaf. Preheat the oven to 400 degrees and lightly oil a 9 x 9-inch ceramic or earthenware casserole with 2 inch sides. Spread the sofrito evenly in the base of the dish and break the eggs carefully, one at a time, in a circle on the top. Heap the peas in 3 or 4 mounds in between the eggs and arrange the asparagus and pepper strips as a sort of frame for the eggs. Sprinkle the top with sherry, if desired, and bake for 20 minutes, or until the eggs are done to your liking. Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread.