Fiesta Huevos
For an exciting twist on scrambled eggs try these Fiesta Huevos. Literally, Fiesta Huevos means “party eggs” in Spanish. These eggs are so delicious and healthy, they are like a big party in your mouth. The bright colors are also like a real south of the boarder fiesta.
This amazing breakfast dish is so easy to make. It only takes about 10 minutes to prepare and cook.
My Fiesta Huevos got their name from my Spanish speaking husband during our first year of marriage. I would make these eggs on the long lazy weekends together in our first little apartment that we had together in Texas. All nostalgia aside, I have been making this recipe for years and we still love it.
I love serving these eggs with some whole wheat toast or a toasted English muffin. For extra fun serve with some Cholula hot sauce or your favorite salsa.
To make fiesta huevos just heat a non stick frying pan over medium heat for several minutes until hot.
While pan is warming up chop the onion, red pepper, tomatoes and cilantro into small pieces.
Add your olive oil to the hot pan. Mix in the onion, red pepper and tomatoes. Sprinkle with the salt and fresh ground black pepper. Cook for about 3 to 4 minutes stirring frequently.
Crack the eggs into your pan and quickly scramble the eggs and vegetables together. As the eggs cook make sure to scrape the bottom of the pan so they don’t stick. Also, make sure to stir them very gently otherwise they will break into little tiny pieces. You are aiming for billowy, cloud-like pillows of eggs.
Then serve with chopped cilantro on top.
Sometimes I add the cilantro right into the mixture at the same time that I add the eggs. While other times I like to have the cilantro fresh and sprinkled on top. It is good both ways.
Fiesta Huevos
Ingredients
- 2 Tbs. Olive Oil
- 1/4 cup Onion chopped
- 1/4 cup Red bell pepper chopped
- 1/4 cup Tomatoes chopped,
- 1/4 cup Cilantro chopped
- 4 eggs
- 1/8 tsp salt more or less to taste
- 1/8 tsp black pepper more or less to taste
Instructions
- Heat a non stick frying pan over medium heat for several minutes until hot.
- While pan is warming up chop the onion, red pepper, tomatoes and cilantro into small pieces.
- Add olive oil to hot pan. Mix in the onion, red pepper and tomatoes. Sprinkle with the salt and fresh ground black pepper. Cook for about 3 to 4 minutes stirring frequently.
- Crack eggs into pan and quickly scramble the eggs and vegetables together. As the eggs cook make sure to scrape the bottom of the pan so they do not stick. Also, make sure to stir them very gently otherwise they will break into little tiny pieces. You are aiming for billowy cloud-like pillows of eggs.
- Serve with chopped cilantro on top.
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