Ingredients
- 6 eggs
- 2 oz. machacado, carne seca, machaca
- 1/4 yellow onion, diced
- 1 clove garlic, crushed
- 1/2 jalapeno, finely diced (optional)
- 1/2 tomato, seeded and chopped (optional)
- 1/4 teaspoon chili powder
- salt & pepper
- coconut oil
Directions
-
Directions:
-
Crack the eggs into a bowl, sprinkle with salt and pepper, then lightly beat with a fork. Set aside.
-
Heat a skillet over medium-high heat and add coconut oil. I used about 1/2 tablespoon to start. If you’re leaner and more muscular than I am, feel free to add more fat!
-
When the pan is hot, add the onions and jalapeno. Saute until the onions are tender, and the vegetables are beginning to get nice brown spots, about 7-10 minutes. Add the garlic and cook until fragrant, about 30 seconds. DON’T BURN THE GARLIC!
-
Add the machacado and chili powder. Continue to stir fry until the beef is coated in the fat from the pan. Toss in the tomatoes and stir-fry until the tomatoes are beginning to soften, about 2-3 minutes.
-
Push the vegetables and beef to the side of the pan and add another dollop of coconut oil; I used another 1/2 tablespoon or so.
-
Add the scrambled eggs to the fat in the pan and push the meat and veggies into the egg. Let it rest for a bit so the egg gets a hold of the other ingredients, then gently stir with a wooden spoon. This is where your personal preference needs to dictate cooking time. I like my eggs really well done with brown spots, so I cook the hell out of ‘em… you do what you like.
-
Taste a bite and add salt and pepper as necessary… then dig in!
-
Gold star if you serve this with:
-
- homemade pico de gallo or salsa
-
- sliced avocado or homemade guacamole
-
- sliced jicama on the side