The recipe is very simple and you can use either fresh, frozen or canned green beans.
By Nancy Lopez-McHugh
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.
Nancy Lopez-McHugh is a food blogger, photographer and published author. Most recently she has published "Yummy Pics: A Food Blogger's Guide To Better Photos".