This hearty Mexican breakfast scramble is made with machaca, eggs, tomatoes, and a kick of spicy chile. Machaca, not unlike beef jerky, is beef (or sometimes pork) that has been marinated, cooked, shredded and then dried. It is reconstituted when cooked and adds a wonderful flavor to this machaca con huevos (beef with eggs) breakfast. You can find machaca and cotija cheese at Latino markets or in the Latino section of supermarkets.
Machaca con Huevos
4 servings
Serve with refried beans topped with a grilled jalapeño, and sliced tomatoes and avocado, with cotija cheese.
1 tablespoon vegetable oil
1 small white onion, diced
1 small jalapeño or serrano chile, seeds and ribs removed and finely diced
1 cup machaca, shredded
1 small tomato, diced
4 eggs, beaten
Pinch of cumin
Kosher salt, to taste
Optional garnishes:
1 can refried beans, heated
1 small tomato, sliced
1 avocado, sliced
Cotija cheese
Heat oil over medium-high heat in a skillet. Saute the onions and chile for about 30 seconds. Add in the machaca and continue to heat for about 1 minute. Add the tomatoes and seasonings and continue to cook for another minute. Remove mixture from pan and set aside.
In the same pan, scramble the eggs, constantly stirring and scraping with a wooden spoon until almost done, about 30 seconds. When eggs are almost done, remove pan from heat and fold in the tomato and machaca mixture. If necessary, let eggs sit in the hot pan for an additional minute to finish cooking.
