Kate's Global Kitchen

by Kate Heyhoe


Mexican Eggs
with Epazote and Frijoles

Serves 2
(To serve 3 to 4, add warm tortillas, rice and other side dishes)


Asadero is an excellent Mexican melting cheese, but because it's semi-soft, it can be difficult to grate. I chop it into fine bits and throw them into the eggs to melt at the last minute. Or, sprinkle the cheese over the eggs, then run the pan under the broiler just until the cheese is melted.

Use a store-bought or day-old tortilla.



2 teaspoons butter, margarine or vegetable oil
1/3 cup finely diced onion
1 corn tortilla, finely diced
1/4 cup finely diced green bell pepper
1 to 1-1/2 tablespoons minced fresh epazote
1/2 cup cooked pinto beans, drained
4 large eggs beaten with 1 tablespoon water
2 ounces Queso Asadero or Monterey Jack cheese

Garnishes at table:
Queso Cotija, crumbled or grated (optional)


Melt the butter in a nonstick skillet over medium high heat. Add the onion and tortilla. Cook, stirring occasionally, until the onion is soft, about 2 minutes.

Stir in the bell pepper and cook another minute (bell pepper should still be crunchy). Stir in the epazote and beans and cook until the beans are warmed through and the epazote is no longer raw, about a minute.

Reduce the heat to medium and pour in the beaten egg. Cook as if making scrambled eggs: let the bottom set, then scrape in the sides; tilt the pan to pour the uncooked egg into the empty areas and continue to cook until the eggs are set. Just before the eggs are done, stir in the asadero or Monterey Jack cheese.

Spoon the eggs on plates and serve with fresh salsa and grated or crumbled queso cotija.

If you don't have epazote, use 1/2 teaspoon dried marjoram and add it with the onion. It will taste different but good.


Epazote & A Pot of Pintos


Kate's Global Kitchen for May, 2000:

Mi Casa Es Su Casa Month:
Celebrating Mexican Home Cooking

5/06/00 Tequila Fiesta Recipes: Red Tuna on Green Tomatillos
5/13/00 Mexican Cheeses: The Whole Enchilada
5/20/00 Epazote & A Pot of Pintos
5/27/00 Mexican Shredded Chicken & Toasted Corn Soup

Also visit Global Destinations: Mexico for more Mexican Recipes.


Copyright © 2000, 2007, Kate Heyhoe. All rights reserved.

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

Arrow to Top

Modified August 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home