Scrambled Eggs with Salsa

Huevos a la Mexicana

Preparation info
  • 4 to 6

    • Difficulty


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

By Zarela Martínez

Published 1992

  • About

I have never cared much for eggs, and when I was a child this was the only form in which my mother could get me to swallow them. Here the salsa is made fresh for the dish, but you can also use any leftover salsa.


  • 1½ to 2 cups vegetable oil for frying, or as needed, plus 3 tablespoons for cooking the salsa and eggs


Pour the oil into a large skillet to a depth of about 1 inch. Heat over high heat until very hot but not quite smoking (a tortilla strip dropped into the oil should sizzle). Fry the tortilla strips about 30 seconds, working in batches if necessary so the oil temperature doesn’t drop. Lift from the pan and drain on paper towels.

In another large skillet, heat the 3 tablespoons oil over h