Today I want to share one of my childhood favorite dishes, ejotes con huevos or green beans with scrambled eggs. I have not tasted this dish in nearly 12 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. A few weeks ago I was looking for a quicker side dish alternative to refried beans to go with our Mexican dinner. Out of nowhere ejotes con huevos popped into my head. 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 asap.
The recipe is very simple and you can use either fresh, frozen or canned green beans. Over the past few weeks I’ve tested the recipe with fresh, frozen and canned beans with great results. Also if you don’t eat spicy feel free to omit the chile, or for a spicier version add more chile. 
Mexico On My Plate: Green Beans with Scrambled Eggs
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A simple and nostalgic Mexican dish of green beans and scrambled eggs, perfect as a quick side dish or light meal.
Ingredients
- 500g or 1 lb. fresh green beans*, cut into even size pieces
- 1 small onion, finely chopped
- 1-2 chiles or as desired, finely chopped
- 3 garlic cloves, minced
- 1 medium tomato, finely chopped
- salt, to taste
- pepper, to taste
- 1 tbsp olive oil, more if needed
- 4 medium eggs, lightly beaten
- *Cut ends off fresh green beans first.If fresh are not available use frozen. To defrost the frozen green beans place in a large bowl and cover with cool water until defrosted. Additionally canned beans can be used. Drain, and rinse once with cool water before using.
Instructions
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Once the oil is warm, add the finely chopped onions and sauté for about 3-4 minutes until they are soft and translucent.
- Add the chopped chiles to the pan and cook for an additional 2 minutes, stirring occasionally.
- Stir in the minced garlic and cook for another 2 minutes until fragrant.
- Add the green beans and chopped tomatoes to the pan. Season with salt and black pepper to taste. Stir well to combine all the ingredients.
- Cover the pan and let the mixture cook for about 5-7 minutes, stirring occasionally, until the green beans are tender but still crisp.
- Reduce the heat to low and pour the beaten eggs over the green bean mixture. Stir gently to combine and cook for about 3-4 minutes, or until the eggs are fully cooked and scrambled.
- Remove from heat and serve immediately.
Notes
You can use fresh, frozen, or canned green beans with great results. Adjust the amount of chile to suit your spice preference, or omit it entirely for a milder dish. This dish pairs well with Mexican meals as an alternative to refried beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 8
- Carbohydrates: 12
- Fiber: 4
- Protein: 8
- Cholesterol: 185
Sounds delicious! I am trying this tonight for my son and myself. Thank you!
Cool recipes
Dear Nancy,
I am thrilled finding your recipe…like you I have gone back to my childhood with memories of green beans and eggs… only my heritage is Czech and I grew up on a farm in Nebraska… we were poor…but we never knew it…
Your recipe is full of love and fondness for wonderful memories…
Here is to more in common….Jan