Breakfast is the most important meal of the day to me. I used to have patients tell me that they only drank a cup of tea or coffee or most of the time, just skipped it all together. Of course, I gave them an earful after that (just kidding!). I did share with them how important breakfast was for sure. I mean…you start your day without any good nutrition ? Caffeine is not enough you all! Now, I can’t say that I always have a perfect breakfast every single day, but one thing I can say is that my breakfast always involves carbs, protein and some fat (hopefully good fat!)
I’ve been telling my husband that egg is one of the most incredible food ever! I simply cannot survive without eggs. Cheap and nutritious! Cholesterol ? Oh please! In case you have not known, eating eggs will not increase your cholesterol. I won’t elaborate too much, but your genes and your liver are responsible for 80% of your cholesterol. Okay…back to the eggs. So, this week, I’m cooking Mexican food from The Best of Mexico: The Beautiful Cookbook by Susanna Palazuelos. With that said, I saw several eggs recipes and I just have to give them a try. Verdict ? MUCHO BUENO!! Eggy and Spicy. That’s my kind of breakfast to jump start my day!
MEXICAN-STYLE SCRAMBLED EGGS/ HUEVOS A LA MEXICANA
Ingredients
- 2 Tbsp canola oil
- 2 Tbsp chopped onion
- 1 cup chopped tomato
- 2 chile serrano chopped
- ¼ tsp salt
- 4 eggs
- Corn tortillas optional
Instructions
- Heat the oil in a non-stick skillet. Add the onion and saute until transparent. Add the tomato, chile and salt and saute over medium heat for 5 minutes
- Lightly beat the eggs, add to the tomato sauce and stir gently. Cover and cook over medium heat for 2-3 minutes or until the eggs are set. Serve with hot corn tortillas
