Mexican scramble EGGS in GUAJILLO sauce with cheese

guajillo chiles

🥗Healthier: ancho chiles

💰Cheaper: canned tomato sauce

Ancho chiles provide a similar flavor profile.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but can be more expensive.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu is a lower-calorie alternative for a vegan option.

Cut the tails off 7 guajillo chiles and soak them in hot water for about 5 minutes.

Add 3 pinches of oregano, 1 garlic clove, and 3 pinches of cumin to the chiles.

Pour in about 1/2 cup of water and add salt to taste.

Blend the mixture until smooth, then strain to remove the skins.

Boil the strained guajillo mixture for 9-10 minutes to thicken it.

In a separate pot, bring water to a boil to cook the eggs.

Whisk 2 eggs with a little salt and pour them into the boiling water.

When the eggs are almost cooked, add the guajillo sauce to the pot, ensuring it's not too soupy.

Turn off the heat and sprinkle grated Chihuahua cheese on top of the eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens