Egg Scramble with Greens, Chiles, Scallions and Tomato
Huevo con Quelites, Chiles, Cebollitas y Jitomate
Recipe Yield
4 servings
Cooking time
15 minutes
Rate this recipe
Ingredients
- 1 pound quelite leaves and tender part of stems such as purslane, amaranth leaves, chepil or chipilín, romeritos, chaya, or huauzontle, or can substitute for tender watercress or baby spinach (it can also be a combination)
- 3 tablespoons vegetable oil
- 1 fresh chile verde such as chilaca, Anaheim, California, New Mexico or Hatch, stemmed, seeded and finely chopped
- 1 jalapeño stemmed and finely chopped
- 8 scallions white and light green parts thinly sliced
- ½ pound ripe plum tomatoes cored and finely chopped
- 1 teaspoon kosher or coarse sea salt divided
- ½ teaspoon coarsely ground black pepper divided
- 8 large eggs
- Chopped chives for garnish
- Warm corn or flour tortillas
- Ripe avocado slices
To Prepare
- Bring water to a boil in a large pot. Add the quelites or greens, press down into the water and cook for just a minute. Pour into a large colander and completely drain.
- Heat the oil in a large skillet set over medium heat. Once hot, add the chiles verdes, jalapeño, and scallions, and cook for 3-4 minutes until softened. Add the tomatoes and continue cooking until they become a bit pasty and darken in color, about 4 minutes.
- Meanwhile, press the greens with the back of a wooden spoon to press out excess liquid. Transfer to a chopping board and chop. Add the greens to the chile verde mix, along with ½ teaspoon of the salt and ¼ teaspoon of the black pepper and stir. Cook for about 3 minutes, until the mixture is not wet anymore.
- Lightly beat the eggs in a bowl and season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Pour the eggs into the skillet with the greens and scramble until the eggs are set and tender, about 3-5 minutes depending on how you like your eggs. Garnish with the chives.
- Serve with warm corn or flour tortillas and ripe avocado slices.
Comments
10comments inEgg Scramble with Greens, Chiles, Scallions and Tomato
Anonymous
Mar 30
Lovely to see you make this dish, I can hardly wait to try it. I prefer warm salsa on any egg dish in the morning and heat from the peppers. You have a wonderful demeanor while teaching. Thank you
Julie
Pati Jinich
Apr 03
This is very kind of you Julie, thanks so much!
Lupe' Johnson
Mar 29
Hi Pati,
My father came from Mexico City and my Mom’s family from Zacatecas, Mexico. As a child my mother always cooked pinto beans with a large onion and pork for flavor. First came the bean soup for a couple of days then the refried beans for another couple of days. With four children we would have bean every night. I still remember the Mexican food my Mom, Grandmother and great Aunt would make but I’ve never been able to replicate those dishes due to no recipe. After watching your shows and down-loading your recipes I’ve been able to taste those delicious recipes/flavors of Mexico. Thank you! I’d like to know if you have a particular cookbook that might have all these recipes. Please advise.
Cheers,
Lupe’
Pati Jinich
Apr 03
Thanks for sharing your story Lupe, so happy to hear that my recipes have brought back sweet memories! I have 3 cookbooks but if you want yummy delicious traditional recipes go for Treasures of the Mexican Table 😉
Wendy
Feb 15
a few years ago, my husband and I found a Cuban restaurant that made a fantastic egg dish while traveling in Florida. I have been searching for the recipe, or something close to it, since then and have not had any luck at all….. until I saw you making this recipe on your show. It is almost identical, except that the Cuban restaurant added Cuban smoked ham and some Cuban-style mild cheese to their recipe. They also garnished the dish with a combination of chopped parsley (or maybe cilantro) and basil. I tried your recipe for lunch, but added in some smoked deli ham and some cheese and …. OMG!!!! we felt like we were back in Key West at the cutest little Cuban restaurant. It always amazes me how similar, but still how different foods are that are made by different cultures. It just shows how much we are all alike. Thank you so much!!!! I can’t wait to serve this to the other people who were with us on the trip. They are going to be so happy.
Pati Jinich
Feb 27
Thanks so much for sharing Wendy, makes me really happy that you liked this scramble so much!
Mark Ikeda
Dec 17
Hi Pati – I was curious about seeding the chile verde, and not the jalapeno. I’ve noticed many recipes where the chiles are seeded (i.e. poblano & these) while jalapeno and serranos are rarely seeded. Thank you so much for educating us about the diversity of Mexican culture and cuisine!
Pati Jinich
Dec 25
Normally I leave the seeds in jalapeños and serranos because I like the heat, but you can remove them if it is too spicy for you 😉
Anonymous
Oct 02
Very yummy. Thank you
Pati Jinich
Oct 12
So happy to hear you like it!