Ejotes con Huevos (Mexican Green Beans)
Today I want to share one of my childhood favorite dishes, ejotes con huevos or green beans with eggs. I have not tasted this dish in nearly 10 years or whenever it was that my mom last made it for me. I don’t know how it happened but I had somehow forgotten all about it.
Ejotes con Huevo have been an old family favorite. Memories of my mother’s green beans flooded my head and taste buds, and like a light bulb going off in my head I knew I had to make them for dinner. The thought of this dish brings back warm fuzzy feelings. When I was younger, my grandmother would also make this for my brother and I after school.
What you'll need
1 cups fresh green beans 4 cups water 2 tablespoon sallflower oil 1/4 medium onion, chopped 1 jalapeño, chopped (optional) 1 Roma tomatoes, chopped 1 teaspoon salt 4 garlic cloves, chopped 1 teaspoon oregano 2-3 eggs 6-8 Corn Tortillas 1 Jalapeño (optional) Optional: Lime (I like to squirt a little)
You'll want to rinse green beans, cut off tips, and chop in 1/2" inch pieces. In a medium stock pot, boil water and add green beans. Boil for 6 minutes. Drain and set aside. In a large skillet, heat oil over medium heat. Sauté onions and garlic for 1 minute. Add tomatoes, green beans, jalapeño and oregano. In a medium mixing bowl, whisk eggs and salt until thoroughly combined. Pour eggs in green bean mixture and carefully fold in with spatula until eggs are thoroughly cooked. Serve immediately with tortillas.
Now, when cooking tortillas, do yourself a favor and don't microwave them. So, how do we get the perfect corn tortilla that’s pliable and tender but lightly charred with crispy edges? It's simple. You'll want to heat a dry non-stick skillet or cast iron pan over medium-high heat. Cook on one side for approximately 30 seconds or until charred and spotted in places. Flip and cook for another 30 seconds, and wrap in a thick kitchen towel to keep warm. Repeat the process when however many tortillas desired.
What To Love
- Green beans may be a particularly helpful food for providing us with the mineral silicon. This mineral—while less well known that minerals like calcium and magnesium—is very important for bone health and for healthy formation of connective tissue.
- Oregano is a rich natural source of vitamin K, an important vitamin that is often overlooked. It also contains anti-inflammatory properties.
- 1 1/2 cups fresh green beans
- 4 cups water
- 2 tablespoon sallflower oil
- 1/4 medium onion, chopped
- 1 jalapeño, chopped (optional)
- 1 Roma tomatoes, chopped
- 1 teaspoon salt
- 4 garlic cloves, chopped
- 1 teaspoon oregano
- 3 eggs
- 6-8 Corn Tortillas
- Rinse green beans and cut off tips. Chop in 1/2" inch pieces.
- In a medium stock pot, boil water and add green beans. Boil for 6 minutes. Drain and set aside.
- In a large skillet, heat oil over medium heat. Sauté onions and garlic for 1 minute. Add tomatoes, green beans, jalapeño and cilantro.
- In a medium mixing bowl, whisk eggs and salt until thoroughly combined.
- Pour eggs in green bean mixture and carefully fold in with spatula until eggs are thoroughly cooked. Serve immediately.