Name: Scrambled Eggs with Salsa (Huevos a la Mexicana)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: Salt and freshly ground black pepper to taste; 1½ to 2 cups vegetable oil for frying, or as needed, plus 3 tablespoons for cooking the salsa and eggs; 1 large ripe, red tomato, finely chopped; 2 to 3 fresh jalapeño chiles, or to taste, tops removed but not seeded and finely chopped; 3 tablespoons finely chopped fresh cilantro leaves; 3 commercial corn tortillas, cut into ½-inch strips (about 2 cups); 1 large garlic clove, minced; 8 large eggs, thoroughly beaten; 3 large scallions, white and some of green part, finely chopped

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Food from My Heart

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.

Ingredients

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

Method

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

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