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Machaca with eggs - Machaca con huevos - 7
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This is a traditional dish of Machaca with eggs from the northern state of Nuevo León. Maybe it is the combination of eggs with the dry meat that men really enjoy having it for breakfast with warm flour tortillas. I still have a package with a little bit of this dried meat.
Course Beef, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4
Calories 305kcal


  • 2 Tablespoons vegetable oil
  • ½ cup white onion finely chopped
  • 1 cup dry beef meat-machaca finely shredded (could be substituted with shredded cooked beef)
  • 1 cup tomato finely chopped
  • 2 Serrano peppers chopped
  • 6 eggs lightly beaten
  • Salt to taste


  • Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step.
  • Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. Stir and cook for another 5 minutes. Lower the heat.
  • Now the tomatoes have released their juice.
  • Pour the eggs into the skillet and stir until they are done and to your liking. Taste to see if they need salt. Do not let them dry.
  • Well, some people like to eat this dish very saucy.
  • Serve with
    A spicy sauce will be a good addition in case you didn’t add the serrano peppers.


You can add some garlic here, make it your dish.
Dry meat is usually salty, taste first before adding more salt


Serving: 1Serving | Calories: 305kcal | Carbohydrates: 7g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 783mg | Potassium: 407mg | Fiber: 1g | Sugar: 5g | Vitamin A: 744IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 3mg