Mexican Green Beans with Eggs (Ejotes con Huevo)
An authentic and favorite Mexican green bean recipe, ejotes con huevos or Mexican green beans with eggs. Excellent as a vegetarian meal when served with refried beans. Or just as delicious when served as a side dish.
Servings: 4 people
Calories: 159kcal
Ingredients
- 500 g or 1 lb. fresh green beans* cut into even size pieces
- 1 small white onion finely chopped
- 1 whole green chiles finely chopped, serrano or jalapeno
- 3 whole garlic cloves minced
- 1 medium roma tomato finely chopped
- 1 teaspoon sea salt adjust to taste
- ¼ teaspoon ground black pepper adjust to taste
- 1.5 Tablespoons olive oil more if needed
- 4 medium eggs lightly beaten
Instructions
- For fresh green beans rinse and cut off their ends. Chop into smaller pieces. Now you can blanch then in boiling water for 5 minutes. This will help the cooking process go quicker.
- Over medium-high heat , add the oil to a large nonstick skillet. Once hot add the onion with a pinch of salt. Sauté until soft.
- Add the chile, garlic, green beans and tomato. Sprinkle in the seasonings. Cook until tender.
- Mix in the lightly beaten egg until well combined. Cook, stirring now and then, until the eggs are set. Serve as desired!
Notes
*If fresh is not available use frozen. Defrost in the microwave or in the overnight in the fridge. Additionally, canned beans can be used, simply drain before using.
For Vegan Green Beans & Eggs
Swap out the eggs with 1 pack of silken firm tofu - I like to use silken but you can use regular as well.
Also decrease the green beans to 2/3 lb. and the rest of the ingredients remain the same. Sauté the onion and garlic until soft. Then add in the drained, and crumbled tofu to the pan. Add a sprinkle of turmeric powder to the tofu and stir until well combined. For the salt you can use black salt to give it that "eggy" flavor. Then add the green beans and tomatoes and cook until tender. Serve as desired.
Swap out the eggs with 1 pack of silken firm tofu - I like to use silken but you can use regular as well.
Also decrease the green beans to 2/3 lb. and the rest of the ingredients remain the same. Sauté the onion and garlic until soft. Then add in the drained, and crumbled tofu to the pan. Add a sprinkle of turmeric powder to the tofu and stir until well combined. For the salt you can use black salt to give it that "eggy" flavor. Then add the green beans and tomatoes and cook until tender. Serve as desired.
Nutrition
Serving: 4servings | Calories: 159kcal | Carbohydrates: 12g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 654mg | Potassium: 392mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1230IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 2mg
