Scrambled Eggs in Red Chile

guajillo chiles

🥗Healthier: ancho chiles

💰Cheaper: canned chipotle

Ancho chiles provide a milder flavor while canned chipotle is more accessible.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon can substitute lime for acidity, while vinegar is a cost-effective alternative.

Remove seeds and stems from guajillo chiles.

Add guajillo chiles, árbol chiles, and roma tomatoes to 1 quart of water in a pot.

Boil for about 5 minutes over medium heat.

Transfer boiled ingredients to a blender, adding half of the onion and 1 garlic clove.

Add a little bit of the boiling water to the blender and blend until smooth.

Taste the sauce and adjust salt as needed.

Crack 7 eggs into a bowl, add salt and black pepper, and scramble them.

Heat 2-3 tablespoons of cooking oil in a skillet.

Cook the scrambled eggs until just set, then remove from the pan and set aside.

Add more oil to the skillet and sauté the remaining onion until slightly caramelized.

Add the blended sauce to the skillet, along with a couple leaves of dried epazote.

Simmer the sauce for about 3-4 minutes over low medium heat.

Add the scrambled eggs back into the skillet and mix to combine with the sauce.

Turn off the heat and cover until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens