clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexico On My Plate: Green Beans with Scrambled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Nancy Lopez-McHugh
  • Total Time: 20 minutes
  • Yield: 4 1x


The recipe is very simple and you can use either fresh, frozen or canned green beans.


  • 500g or 1 lb. fresh green beans*, cut into even size pieces
  • 1 small onion, finely chopped
  • 12 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.


  1. Heat oil in a large pan, once warm saute the onions until soft. Next add the chiles, cook for 2 minutes then add the garlic and cook another 2 minutes.
  2. Add the green beans, tomatoes, salt and pepper. Cook until green beans are to desired texture.
  3. Once green beans are to desired texture pour the lightly beaten eggs into the pan.
  4. Stir and cook until eggs have cooked through. Try not to over cook or burn the eggs, as this will give the dish a bitter taste.
  5. Serve with refried beans, tortillas and salsa of choice. Additionally they can be served as a side dish to any Mexican meal.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
Scroll To Top