Recipes > Eggs > Eggs la Mexicana

Eggs la Mexicana


  • 6 dried Spanish peppers
  • 1/2 onion
  • 1 clove of garlic
  • 1 cup of uncooked rice
  • lump of butter
  • salt
  • 6 eggs


Boil peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in butter the onion and garlic. Add rice, cover with one cup of water and cook till tender. Add a lump of butter, salt, and, when done, cover with the eggs; then scramble all together. Serve on a hot dish.


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The International Jewish Cook Book (1919).

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