Mexican Scrambled Eggs: Huevos a la Mexicana

This is a common dish in Mexico and there are some generally minor variations. You can make it as mild or hot as you like: for mild, use one seeded jalapeño pepper; for a bit more kick, use two seeded jalapeños; for more heat, use one jalapeño and one serrano pepper; and, for lots of heat, use two serranos with seeds.


Ingredients:

6 eggs, beaten
1/2 cup chopped red onion
2 cloves garlic, minced
1 or 2 jalapeño or serrano chili peppers (can seed them or not), chopped
2 Roma tomatoes, seeded and chopped (or you can use canned tomatoes)
2 tablespoon red or green bell pepper, chopped
1 teaspoon ground cumin
2 tablespoons chopped cilantro
1/2 teaspoon salt 
2 tablespoons oil

Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook about 90 seconds. Add the garlic, chili pepper, bell pepper and tomato, cook about another 2 to 3 minutes, until the peppers and tomatoes soften. Add the ground cumin, cilantro and salt, stir to mix everything. Add the eggs and let them just begin to set, then stir and move the eggs to scramble them until done. Serve with refried beans* and warm  corn tortillas.

* To make your own refried beans, this is the link to the article:  http://pontificating-randy.blogspot.com/2018/11/refried-beans-frijoles-refritos.html

Huevos a la Mexicana with refried beans and a corn tortilla...

WORD HISTORY:
Mince-This word is distantly related to the word "mite" (small insect), a word from the Germanic roots of English, and to the words "minor" and "minus," both words of Latin derivation, borrowed by English. It goes back to Indo European "mei," which meant, "small." This gave Old Germanic "minniz," which meant, "smaller, less." This produced the verb "minnizan(an)," meaning, "to make smaller, to make (something) less." This gave Old English (Anglo-Saxon) "minsian," meaning, "to make smaller, to lessen." The Old Germanic form also gave Frankish, another Germanic dialect/language, and close relative of English, "minn," meaning, "small, less," and the derived Frankish verb "minnson." This "may" have become a part of Old French as the verb, "mincier," meaning, "to cut or make into small parts," as the Frankish spoken in what is much of modern France and Belgium was absorbed into the Latin dialects of that region in an ongoing process over a period of a few hundred years, with some Frankish words disappearing, but other Frankish words surviving in some form for varying periods of time, right up to the present. Likely the English form, which had become "minsen," was influenced, at least in spelling, by the French word, as the spelling became "mincen," circa 1400, before the modern form, and the meaning, "to cut items (usually food) into very small pieces," seems to have also come via French. A secondary meaning developed in the 1500s, "to use polite ways in language to express a thought (usually in disagreement), rather than more direct speech" (example: "I won't mince words. Your behavior is unacceptable and it will not be tolerated!") There are still some other Germanic relatives around: German has "minder" ("less, inferior:" that is, "less in quality," also, the noun, "Minderheit"=minority), Low German "minn" ("little (in amount);" as in, "few, limited, scarce"), West Frisian has "min" ("little;" as in, "few, scarce"), Dutch "min" ("less, small in amount"), Swedish "mindre" ("small/smaller, less/lesser, few/fewer"), Icelandic "minna" (less), Danish/Norwegian "mindre" (less).