Ejotes Con Huevo
Ejotes con huevo is a comforting dish made with tender green beans, sautéed onion, juicy tomato, and soft scrambled eggs. Quick to make in just 20 minutes, it’s simple, wholesome, and versatile. Enjoy for breakfast, lunch, or dinner with warm tortillas and a sprinkle of queso duro!
Equipment
Ingredients
- 2 tbsp neutral oil
- ¼ medium white onion, finely chopped
- 1½ cups green beans, ejotes, trimmed and cut into 1-inch pieces
- 1-2 medium roma tomatoes, diced
- 8 large eggs, beaten well
- Salt, to taste
Instructions
- Heat oil in a large skillet over medium heat, then add onion and cook 2–3 minutes until softened.
- Stir in green beans and cook about 8 minutes, until tender but still slightly crisp.
- Add tomatoes with a big pinch of salt and cook 2–3 minutes, until they begin to break down.
- Beat eggs in a mixing bowl, then pour over the vegetables. Season with salt to taste.
- Cook gently, stirring often, until the eggs are softly scrambled and just set.
- Divide among plates and serve warm with tortillas and ground queso duro.
Notes
- For softer green beans, cook 2–3 minutes longer before adding tomatoes.
- Try adding jalapeño or serrano for a spicy variation.
- This dish works equally well for breakfast or as a light dinner with rice and beans.
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