Mexican Scrambled Eggs in Chile
These Mexican Scrambled Eggs in Chile offer a vibrant and flavorful start to your day, combining the warmth of scrambled eggs with the zesty kick of green chile. This classic dish is quick to prepare and delivers a satisfying savory experience. The eggs are cooked with a touch of garlic or onion, served on toast, and finished with a spoonful of red chile sauce and fresh parsley for a delightful texture and taste.
Ingredients
- 4 large Eggs (Quantity estimated (not specified in original recipe))
- 1 tablespoon Green chile pulp
- 2 teaspoons Butter (Originally lard or butter. Substituted with butter for modern preference.)
- 1 clove Garlic (Or onion juice, quantity estimated (not specified in original recipe))
- 2 slices Toast (Quantity estimated (not specified in original recipe))
- 2 tablespoons Red chile sauce (Quantity estimated (not specified in original recipe))
- 1 tablespoon Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
Instructions
- 1In a bowl, whip each egg separately. Add 1 tablespoon of green chile pulp to each egg.
- 2In a non-stick skillet over medium heat, melt the butter. Add the garlic (minced) or onion juice. Pour in the egg mixture and scramble quickly until set but still slightly moist.
- 3Serve the scrambled eggs immediately on toast. Garnish with a spoonful of red chile sauce and a sprinkle of fresh parsley.