Servings: 4 / Ready in: 20 minutes
Ingredients
- 8 Eggs
- 2 tbsp Canola or vegetable oil
- 1 jar Mölli Morelos Cooking Sauce
- 2 springs Epazote or Cilantro
- Salt to taste
- Corn tortillas
Directions
- Heat oil in a large skillet over medium heat. In a medium bowl, beat the eggs with salt to taste and pour into the skillet. Cook the eggs until set. Use a spatula to break the eggs into pieces and continue cooking for 2 more minutes, until fully cooked.
- Pour the sauce over the eggs, bring to a boil, add epazote or cilantro and lower heat to simmer for 10 minutes. Serve scrambled eggs immediately with plenty of warm corn tortillas on the side. Provecho!