Mexican Machaca with Eggs

It has been 10 years since the birth of CuceeSprouts. TEN! Ten years of Cucumbers, Brussels Sprouts, and home-made Almond Butter!

Lots have changed in the past 10 years: the food I cook, the recipes I blog, my writing and presentation styles, just to name a few. But what has not changed is my love for cooking, a devotion in helping those with food allergies feel empowered in their kitchens, and a persistent need for creative self-expression.

I learned to cook out of necessity: his name is Jacob and he was such a darn cute baby but also allergic to many of the foods that brought me joy. When I received a firm diagnosis from the doctor, I felt terrified, heartbroken, even mad. It was difficult to comprehend that something I loved so much could turn against my family and become a source of pain.

The stages of grief are universal and I crawled through them, like a turtle, towards the final one – the acceptance. As I rid my kitchen of eggs, milk, cheese, and nuts, I finally made a decision to stop feeling pity and turn a crisis into an opportunity.

Creative people are creative everywhere! And so I embarked on a search for a creative solution to a very complex problem. I researched, experimented, failed, succeeded… until I was finally able to come up with innovative solutions for family meals and social events. I learned to cook with a limited set of ingredients in a way that did not at all feel limiting. My family was happy, I was happy, my friends were happy.

“Imitation is the sincerest form of flattery.”  My friends, those with similar food intolerances and those 100% healthy, who sampled my food at my dinner parties, began cooking my way, demanding that I shared recipes developed for my family. And that is how CuceeSprouts was born. 10 years ago.

The only constant here is change. In the last 10 years CuceeSprouts evolved, CuceeSprouts transformed.  As my son outgrew some of his allergies, I developed a few of my own and my blog turned from whole-grain heavily-vegetarian to high-protein low-carb. And as the next decade rolls in, I can’t predict with certainty what the future holds for CuceeSprouts. But what I can firmly confirm is that my baby blog will continue to evolve and prosper, serving as an inspiration to all of you for years to come.

Mexican Machaca with Eggs

Traditional Machaca is beef that has been dried out, shredded then cooked with peppers, onions, and eggs. My Machaca is slow-cooked rather than dried out, making it an easy weeknight dinner option. Machaca can be made in advanced and reheated for a brown-bag breakfast or lunch.


Machaca Beef
Can be prepared in advance and refrigerated



Machaca Beef

  1. Add the beef to the Instapot
  2. Cover with remaining ingredients
  3. Cook on manual setting (High Pressure) for 45 minutes. Allow pressure to release naturally
  4. Remove the beef from the pressure cooker and shred with 2 forks or in the food processor, reserving the liquid for something else


  1. In a large skillet, sauté onion and peppers in oil until onion is translucent and peppers are cooked through
  2. Add Machaca Beef, give everything a good stir and cook for another 3-5 minutes. You are looking for a somewhat dry mixture
  3. In a medium bowl whisk eggs. Add them to the skillet and cook for 2-3 minutes or until eggs are cooked thoroughly. Scramble everything together

Drink Pairing

Well, paring something to this recipe really depends on what time of the day you are enjoying it. If this dish caught you in the morning, may I offer you a cup of Bulletproof Coffee? But if Machaca Scramble is your dinner, here is a great bottle of natural red Malbec Inkarri that I often have stocked at home

4 thoughts on “Mexican Machaca with Eggs

  1. Growing up in San Diego meant many mornings at the local taqueria for machaca breakfast-this tastes like home

  2. Thank you for all your wonderful recipes! I have been recreating at least one of them per week. Keep up the good work.

    PS, my favorite one is still The Chicken of the First Date

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