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 hot sauce or your favorite salsa. 

This recipe is easily halved or doubled for more or less people.

Ingredients

Start with fresh veggies and a few eggs for a quick and delicious breakfast. You will need:

• Olive Oil
• Onion
• Red Bell Pepper
• Tomatoes 
• Cilantro
• Eggs
• Salt 
• Black Pepper

Storing and reheating

These eggs are best when freshly cooked, so I recommend just cooking the amount you need. However, if you do have leftovers you can store them in an airtight container in the fridge for up to 3 or 4 days.

You can reheat them in a skillet with 1 to 2 tablespoons of water over medium heat. Cover with a lid until heated through. Leftovers are also delicious piled on top of toast for a crunchy snack or meal.

Directions

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.

Recipe

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Recipe

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.

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2 servings

Ingredients

• 2 Tbs. Olive Oil
• ¼ cup Onion chopped
• ¼ cup Red bell pepper chopped
• ¼ cup Tomatoes chopped,
• ¼ cup Cilantro chopped
• 4 eggs
• ⅛ tsp salt more or less to taste
• ⅛ 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.

You also might like my easy French toast or apple nutmeg pancakes!

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