Machaca Egg Scramble, Machacado con Huevo
Few things say "Northern Mexican breakfast" like machacado con huevo. Born in the ranching country of Coahuila, it started as a clever way to stretch machaca — sun-dried, shredded beef that was kept for weeks in the dry desert air — into a hearty morning meal. The dried beef rehydrates in a smoky, charred salsa of roasted tomatoes, garlic, onion, and chile, then gets folded into soft scrambled eggs until everything melds into one savory skillet. The golden rich yolks of Eggland's Best eggs give the scramble its beautiful color and creamy texture, holding up to all that smoky, beefy flavor. Pile it into warm flour tortillas, set out refried beans alongside it, and dig in.
Ingredients
8 Eggland's Best eggs, large
1 pound ripe roma tomatoes
2 garlic cloves, skin on
2 serrano or jalapeño chiles, stemmed
¼ large white onion, cut into wedges
¼ cup vegetable oil
1 cup machaca, carne seca or finely shredded beef jerky
¾ teaspoon kosher salt, divided, add more to taste
¾ teaspoon coarsely ground black pepper, divided, add more to taste
Refried beans, served warm, optional, as a side
Flour tortillas, served warm, optional, to make tacos
Preparation
- Preheat a comal or cast-iron pan over medium-low heat. Once hot, place the tomatoes, unpeeled garlic cloves, onion and serrano chiles and toast for 15 to 20 minutes, flipping as they do, until the ingredients are fully charred, softened and the tomatoes are bursting at the seams with their juices. The garlic cloves and chiles may be ready a few minutes earlier than the onion and the tomatoes. Alternatively, you can put the ingredients on a baking sheet and place under the broiler for10 minutes, flipping as they roast. Remove from the heat.
- Peel the garlic cloves. Finely chop the roasted tomatoes, garlic, chiles and onion, or mash in a molcajete or coarsely puree in a blender. In a large skillet, heat the oil over medium heat. Once hot, add the machaca, cook for 1 minute, stirring, until it changes color and starts rehydrating with the oil. Pour the roasted chunky salsa over the meat, sprinkle with ½ teaspoon of the salt and ½ teaspoon of the pepper, and cook for 5 to 6 minutes, until it thickens and darkens in color.
- Meanwhile, crack the eggs into a bowl, and whisk with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper. Pour over the sauced machaca and cook, stirring occasionally to mix the eggs in, until your desired doneness. I like them tender and moist, but not runny and wet, about 3 to 4 minutes.
- If desired, serve with warm refried beans on the side and warm flour tortillas to chase the eggs or tuck into tacos.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Calories | 340kcal |
|---|---|
| Fat | 22g |
| Saturated Fat | 4g |
| Cholesterol | 375mg |
| Sodium | 1260mg |
| Carbohydrates | 8g |
| Dietary Fiber | 2g |
| Protein | 23g |
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