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Mexican deluxe scrambled eggs with chilli, tomato, and avocado

Updated: Mar 22

This is a classic dish from Mexico, perfect for those late mornings when you cannot shake off the heavy head from all the tequila from the night before.

These eggs are flavoured, spicy from the fresh chillies, tart from the tomatoes and creamy from the avocados. The avocados are why these eggs are called deluxe and add a lovely creaminess to the dish. The difference between this recipe and others is that the salsa is cooked into the eggs, leading to bolder flavours rather than fresh salsa topping them. The spices flavour the eggs beautifully and mildly. Occasionally, I add a grating of cheese on top for some added yumminess.

I met Rick Bayless over 20 years ago before I was seriously cooking at his famed Frontera Grill restaurant in Chicago. It is still the best margaritas I have ever had, and I was discovering the joys of Mexican cuisine. I was fortunate to have often dined at this and the upscale Topolobampo restaurant. I love the complex flavours; his books bring out the flavours in simple no, no-fuss dishes. Rick also steps away from the thrashy Tex-Mex cuisine, which brings us traditional recipes alongside stories and history of beautiful culture and cuisine. I have a couple of his books and must admit that I do not cook from them often enough.

For more recipes from this lovely cookbook, click here.




Ingredients:

For the salsa:

2 large tomatoes, finely diced

3-6 green chillies, serrano, or other, finely minced

1 garlic clove, minced

1 onion, minced

A handful of cilantro, minced


2 tablespoons olive oil

7-8 eggs

Salt, to taste

1/2 teaspoon pepper

1 avocado, sliced or diced

Toast, tacos or tortillas

Cilantro, minced to garnish

Grated cheddar cheese for garnish (optional)


Mix all the ingredients for the salsa.


Heat the oil in a small pot and add the salsa. Cook on low heat for 10 minutes until the tomatoes have broken down and the sauce is ready.


Meanwhile, beat the eggs with a pinch of salt.


Add the eggs and mix in well, allowing the eggs to scramble in large curd. Toss occasionally till the eggs are cooked but still moist.


The recipe calls for 1/2 the avocado to be added to the eggs and mixed in. However, I prefer to serve the avocado separately from the eggs.


Use a base of your choice, such as bread, tacos, or tortillas. Layer with the avocados if you have not already mixed them in. Top with the eggs and garnish with some more avocados and cilantro. Serve immediately.

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