The one meal I never skimp on is breakfast. Every morning, I must have a full-on spread to start my routine. After all, it is the first meal that sets the vibe for the rest of my busy day and it is also the most important meal, as my mom would say.
My breakfast choices almost always consist of a savory egg dish. Egg is the one ingredient I enjoy at least once a day whether it is for breakfast, lunch, dinner or snack. Did you know that the average American eats 276 eggs a year? Yup, I’m definitely part of that bunch.
I always opt for an egg breakfast for my family. I have peace of mind when I know my son is receiving a high-quality protein such as eggs that will help him feel more energized and satisfied throughout the day. More importantly, before his school-day begins.
Recently, I visited Mexico City and I fell in love with huevos veracruzanos, or Veracruz style eggs. Fluffy scrambled eggs wrapped in a warm corn tortilla, drizzled with black bean sauce and topped with table cream. The tortillas can first be dipped into the bean sauce before stuffing, but I opted to pour it on top instead for less of a mess.
To give it a bit more flavor I topped my huevos veracruzanos with thinly sliced red onion, crumbled queso fresco and a sprinkle of chopped fresh epazote leaves.
In light of Hispanic Heritage Month, September 15 through October 15, I decided to remake my own version of huevos veracruzanos and celebrate. Eggs are an important staple in many traditional cuisines in Latin America, and Hispanic families are among the highest consumers of eggs. According to Mintel’s Hispanic Cooking Enthusiasts from October 2015, we represent 58% of the year over year growth in egg purchases!
I want to keep our summer vacation to Mexico City alive. I want my son to remember our visit to Coyoacan, the pyramids of Tehotihuacan and Frida Kahlo’s house. These are the kind of cultural snip-its I can continue to instill in my family with traditional dishes like this one.
I hope you like my recipe of Huevos Veracruzanos and get inspired to create more great-tasting Latin dishes. For more cooking ideas, visit the IncredibleEgg.com and Incredible Egg’s Hispanic Heritage Month section or follow along on their Facebook, Twitter, Instagram, Pinterest and YouTube.
- 1-15 ounce no salt added canned black beans, undrained
- 4 large fresh epazote leaves (about 1 tablespoon) plus more for garnish, chopped
- ½ teaspoon salt
- 2 teaspoons grapeseed oil, divided
- ¼ cup white onion, chopped
- 4 eggs, beaten
- 6 corn tortillas
- table cream or Mexican cream
- red onion, sliced for garnish
- queso fresco, crumbled for garnish
- Combine black beans, epazote leaves and salt in a blender container. Blend until smooth.
- Heat 1 teaspoon grapeseed oil in a saute pan over medium-low heat. Pour in bean mixture and stir. Cook for 5 minutes. Cover and keep bean sauce warm.
- Heat remaining teaspoon of oil in a medium pan. Add white onion and cook until slightly tender. Add eggs, stirring gently with a silicone spatula. Cook until set; about 3 minutes.
- Heat a large skillet over medium heat. Warm tortillas.
- Place a warm tortilla on a serving plate, fill with 2-3 tablespoons scrambled eggs, fold and repeat with remaining tortillas and egg. Spoon bean mixture over folded tortillas, covering evenly. Drizzle with cream red onion, queso fresco and chopped fresh epazote.