Machacado Con Huevo

While I am no fan of eggs I’ll admit, I am alone in my house in those feelings. This dish is the easiest ( and I’m told tastiest) meal. It’s dirt cheap, can be eaten for breakfast lunch or dinner, and whips up in no time. Machacado is a salted, dried beef from the northern part of Mexico. I first came across machacado in Monterrey, Mexico where it is served in soups, eggs, and lots of other delicious dishes. To complete this meal, serve with beans. This machacado con huevo really is the breakfast of champions.

Preparation Time: 5 minutes

Cook Time: 10 minutes

Yields 1 serving.

Ingredients:

• 1/2 cup machacado
• 3 tablespoons oil, such as canola or vegetable
• 4 tablespoons chopped onion
• 1 tomato, chopped
• 1 serrano chile, chopped
• 2 eggs
• 3 tortillas

Directions:

1. Fry the machacado with oil on medium heat.
2. When the meat is slightly toasted, about 3 minutes, add the onion, tomato, and chile. Season with salt, if desired (the meat is already salted) and pepper.
3. Once the tomatoes, chile, and onions have softened, add the eggs.
4. Fry the mixture until the eggs are scrambled and cooked through, about 2 minutes.
5. Serve with your choice of tortillas- traditionally this dish is served with flour tortillas. Top with our favorite tomatillo salsa.