Matteo’s Recipes - Huevos a la Mexicana
There is a moment in the morning when Mexico shows its colors. Before the streets wake. Before the heat rises. The kitchen fills with the sound of a knife on a board and the scent of tomatoes cut open while still cool from the night. Red. White. Green. The colors of the flag. The colors of the land.
Huevos a la Mexicana is a simple dish, but simple things often carry the most truth. Tomatoes for blood and warmth. Onion for clarity. Chile for courage. These three have fed generations. Farmers. Laborers. Fishermen. Children still rubbing sleep from their eyes. It is breakfast you cook with instinct. A dish that never asks for perfection, only honesty.
In Tulum I cook it in olive oil because that is the taste of home. Italy in the pan. Mexico on the board. The eggs pull it all together. Soft. Bright. Alive. A dish that reminds you morning is not something you survive. It is something you eat.
Recipe (Serves 4)
Ingredients
8 eggs
2 medium tomatoes, diced (about 250 g)
1 white onion, diced (150 g)
1 jalapeño or serrano chile, minced
15 g fresh cilantro, chopped
30 ml olive oil
5 g salt
2 g black pepper
Method
Heat the olive oil in a wide pan over medium heat.
Add the onion and chile. Cook until soft and fragrant, about 3 minutes.
Add the tomatoes and let them simmer until they release their juices, 2 to 3 minutes.
Beat the eggs lightly with salt and pepper.
Pour the eggs into the pan and stir slowly. Let them set with patience.
Remove from heat while still soft and creamy.
Finish with fresh cilantro. Serve with warm tortillas or bread if you prefer a taste of home.