In Mexico, one of the most popular ingredients used for breakfast is eggs. Yes, we love our eggs, and as a matter of fact, for several years Mexico has been considered the number one consumer of eggs in the world. While the most showcased recipe is that of the famous “Huevos Rancheros”, we have an endless variety of ways to make eggs. Some dishes are elaborate, like the “Huevos Motuleños” from the Yucatan, while others are simpler, like these scrambled eggs with beans in today’s recipe.
This recipe comes from the State of Veracruz, and is known as “Huevos Tirados,” which roughly translates to “dropped eggs” or “thrown eggs.” Every time I make this recipe, I think of my husband’s aunt Isabel, who was a cooking instructor (I’ve mentioned her before on the blog). The very first time we went to visit her and stay at her home, I was really looking forward to her cooking. To my surprise, she offered this meal for breakfast during the first day we were there. I thought to myself: “Eggs and beans, really?” But, she had prepared them with lard, and served them with a side of fried plantains and freshly made corn tortillas, accompanied by a salsa made out of raw Serrano peppers in the molcajete. All this made the breakfast heavenly, and one I won’t forget.
At home, we always have eggs and cooked beans, so when I’m in a hurry to make breakfast, this is my go-to option that’s guaranteed to make everyone happy. Everyone likes this combination topped with crumbled queso fresco. This recipe can also be prepared with whole cooked beans and a little bit of their broth; the process to make them is the same as below (I also like this version a lot, and prepare it often at home).
- 2 eggs
- Salt to taste
- 1/3 cup refried black beans
- ½ tablespoon vegetable oil
- This egg dish is commonly prepared with lard.
- There are many ways to cook this dish. You can use more beans if you want, or use whole beans, refried beans, or pureed beans. You can even serve them with some of the bean broth, instead of this dried version.
1. Crack the eggs and slightly beat in a small bowl. Season with salt and set aside.
2. Warm the refried beans in a medium size skillet. If the refried beans are to pasty, add a little bit of water or bean broth to soften them.
3. Now, in another non-stick frying pan, heat the oil over a medium high heat, and pour the eggs. Once they start cooking, add the beans, and mix until they are completely mixed and the eggs are cooked to your liking. Slide the eggs as is, forming an omelet to be served on the plate.
It’s the custom in the State of Veracruz to serve this dish with a side of fried plantains and pickled jalapeño peppers. I also like to add small pieces of cooked chorizo with a warm French roll. If you ever visit the beautiful State of Veracruz, you will find this meal served for breakfast in most restaurants.
The following picture shows the eggs scrambled with whole black beans. The eggs are fried with a little bit of chopped onion and serrano pepper before mixing in the whole black beans.