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Mexican Eggs

  Butter 2 Tablespoon (1/4 Stick)
  Yellow onions 2 Medium, chopped
  Tomato 1 Large, peeled, seeded, chopped and drained
  Chili powder 2 Teaspoon
  Chopped parsley 1 Tablespoon
  Eggs 8 Medium, beaten with 4 tablespoons cream
  Cream 4 Tablespoon (Used For Beating The Eggs)
  Salt To Taste
  Pepper To Taste

Melt butter in a large glass casserole; add onion and cook on high 2 minutes.
Stir in tomato and chili powder.
Cook on High 3 minutes, stirring several times.
Gently stir in parsley and egg-cream mixture.
Cover with waxed paper and cook 1 1/2 minutes on Medium, stirring every 20 seconds.
Cook another 60 seconds, stirring after 30 seconds.
Eggs should appear undercooked just set but not dry.
Remove from oven and stir again.
Cover and let set 2 minutes.
Season to taste.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1082 Calories from Fat 570

% Daily Value*

Total Fat 64 g97.9%

Saturated Fat 28.8 g144%

Trans Fat 0 g

Cholesterol 1557.5 mg519.2%

Sodium 1127.1 mg47%

Total Carbohydrates 81 g27.1%

Dietary Fiber 9.8 g39.1%

Sugars 29.6 g

Protein 51 g102.4%

Vitamin A 166.3% Vitamin C 82.5%

Calcium 38.8% Iron 51.7%

*Based on a 2000 Calorie diet


Mexican Eggs Recipe