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Weekend Brunch Inspiration: Huevos Enmolados

If your mother is anything like mine, she might remind you of Guelaguetza’s Mole Rojo: sweet, a bit spicy, and definitely complex (in a good way). It’s this flavor combination that inspired me to create a Mother’s Day brunch recipe that captures the essence of my own mamá. Read More…

Shakshuka: Huevos with a Middle Eastern Twist

Shakshuka | Lola's Cocina |

My obsession with huevos was taken to a whole new level when I tasted shakshuka [shock – shoe – kah], the Middle Eastern version of huevos rancheros. It’s the perfect one-skillet dish to enjoy for breakfast, lunch, or dinner. Read More…

La Casa de Mis Recuerdos + Squash Blossom Omelet Recipe

La Casa de Mis Recuerdos Squash Blossom Omelet | Lola's Cocina |

La Casa de Mis Recuerdos (The House of My Memories) is one of the oldest and most beautiful bed and breakfasts in Oaxaca and proprietors Conchita Arroyo Cabrera and Moises Valencia have been receiving guests in their colonial style home for over 35 years. From the moment you enter the courtyard it’s apparent where its name derives as you find yourself lost in a magical world of patios, terraces, and flower-covered walls. Read More…

Huevos Rancheros


Eggs are a popular source of protein throughout Mexico and can be found in anything from desserts and soups to main entrees. They are transformed through the addition of salsas and sauces, chorizo, nopales, potatoes, and a variety of other ingredients. This traditional Mexican breakfast recipe consists of fried eggs served over a lightly fried corn tortilla, and then topped with ingredients representative of la bandera Mexicana, spicy jalapeño (green), onion (white) and tomato (red). In homage to Mexican Independence Day, let’s set off some fireworks in your kitchen with this explosive treat!


jalapenos-cebolla-jitomate Read More…

Eggs with Chorizo | Huevos con Chorizo de Res

by Lola

5 ounces beef chorizo (you may also use pork or soy chorizo)
¼ onion diced
1 jalapeño diced (deseed if you prefer less spice)
5 eggs scrambled


  1. Heat pan over medium heat until hot. Add chorizo and onion to pan and break into small pieces as it cooks for approximately 3 minutes.
  2. Pour in egg mixture and mix well one time. Allow egg to cook until edges become firm. With a spatula, lift egg on one side, and tilt pan to allow raw egg to pour under and into the pan. Once egg is almost cooked through, break it into smaller pieces with spatula and mix well until egg is well cooked.
  3. Serve with warm corn tortillas or wrapped as a burrito in warm flour tortillas.