Machaca con Huevo
Shredded beef cooked with onions and peppers, then scrambled with eggs for a hearty, savory Mexican breakfast or lunch. Ready in under 30 minutes with bold, smoky flavors.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb shredded cooked beef (or leftover roast, pulled pork, or shredded chicken)
- 1 whole onion, yellow or white
- 1 whole bell pepper (red, green, or yellow)
- 1 whole jalapeño
- 8 whole eggs
- 3 tablespoon olive oil
- 1 to taste salt and pepper
- ¼ cup fresh cilantro or scallions, chopped (optional garnish)
Instructions
- 1
Place the onion on a cutting board with the stem end pointing away from you. Slice it in half from root to tip, then place the cut side down and slice crosswise into thin strips about 1/8 inch wide.
- 2
Remove the stem from the bell pepper and cut out the white core inside. Slice the pepper lengthwise into 1/4-inch-wide strips, then cut those strips crosswise into 1-inch pieces.
- 3
Cut the jalapeño in half lengthwise, then remove the seeds and white membrane inside with the tip of a knife. Slice the jalapeño halves crosswise into thin rings about 1/8 inch thick.
- 4
Crack the eggs into a bowl and whisk them together with a fork until the whites and yolks are completely mixed and the color is uniform throughout, about 20 seconds.
- 5
Pour 2 tablespoons of olive oil into a large skillet and set it over medium-high heat. Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the onion, bell pepper, and jalapeño to the hot oil. Stir with a wooden spoon every 30 seconds until the onion turns translucent and the peppers are softened, about 4 minutes.
- 7
Add the shredded beef to the skillet and stir constantly until it is heated through and mixed evenly with the vegetables, about 2 minutes.
- 8
Reduce heat to medium and drizzle in the remaining 1 tablespoon of olive oil around the edges of the pan.
- 9
Pour the whisked eggs over the beef mixture and let them sit undisturbed for 15 seconds, then use a rubber spatula to push the eggs from the edges toward the center, scraping the bottom of the pan.
- 10
Continue stirring gently every 10 seconds until the eggs look mostly set but still creamy, with no visible raw liquid, about 3 minutes.
- 11
Taste a small bite and sprinkle with salt and pepper until the flavor feels right to you.
- 12
Slide the machaca con huevo onto a serving platter or divide among individual plates. Scatter the fresh cilantro or scallions over the top if desired.
Tools you’ll need
- cutting board
- chef's knife
- large skillet (12-inch cast iron or nonstick preferred)
- bowl
- fork
- wooden spoon
- rubber spatula
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