String Beans with Egg

Ejotes con Huevo

Preparation info
  • 4

    servings as a side dish
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This is another dish well remembered from childhood—we ate a lot of good vegetable dishes at the ranch! The beans must be tossed very quickly with the sauce and egg, almost as if you were stir-frying. It’s a good way of using leftover pico de gallo norteño and works well with other blanched vegetables.

I like to strain the egg before adding it to the beans, because I detest the taste of soft egg white bits. Most people will probably find this unnecessary.