Huevos con Ejotes y Chorizo

Name: Huevos con Ejotes y Chorizo (Scrambled Eggs with Green Beans and Chorizo)
Yield: Serves 4
Cuisine: Mexico
Ingredients: 1⅓ cup (40 g) chopped white onion; 1 cup (225 g) chorizo; Corn tortillas (store-bought or homemade), for serving; 1½ cups (270 g) chopped Roma tomatoes (about 3 tomatoes); 6 large eggs, beaten; 2 tablespoons vegetable oil; 3 cups (330 g) green beans, trimmed and cut into 1-inch (2.5-cm) pieces; Sea salt; 2 cloves garlic, minced

Scrambled Eggs with Green Beans and Chorizo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

This is yet another way of making eggs exciting. The rest of Mexico does huevos con chorizo but the addition of fresh green beans gives this dish a bit more texture, makes it a little more nutritious, and really filling. It comes together very quickly, too, and is great for a fast weekday dinner after school or work.

Ingredients

Sea salt
3 cups (330 g) green beans, trimmed and cut into 1-inch (2.5-cm) pieces
2

Method

Bring a pot of salted water to a boil. Add the green beans and cook until the green beans are soft, about 10 minutes. Drain.

Heat the vegetable oil in a skillet over medium heat and fry the chorizo until it is cooked through, about 7 minutes. Add the onion and garlic and sauté for about 5 minutes, then add the green beans and tomatoes. When the tomatoes are softened, add the eggs and sc