Egg Scramble with Greens, Chiles, Scallions and Tomato

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Egg Scramble with Greens, Chiles, Scallions and Tomato

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

5 from 5 votes

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

4comments inEgg Scramble with Greens, Chiles, Scallions and Tomato

  1. 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!

    1. 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 😉

  2. Anonymous

    Oct 02

    Very yummy. Thank you

    1. Pati Jinich

      Oct 12

      So happy to hear you like it!

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