Why meatless on Mondays? Not only is eating less animal protein a healthy diet choice, but curbing your meat consumption can have a significant environmental impact too. In 2006, the U.N. Food and Agriculture Organization reported that animal agriculture accounted for a full 19 percent of greenhouse gases—more than the transportation sector. Best of all, with recipes like these, going meatless can be a delicious weekly habit.

This week it’s easy to fall into the celebration of Cinco de Mayo, a holiday (marking the Mexican army’s defeat of the French in 1862’s Battle of Puebla) that is not celebrated anywhere, including Mexico, except in the U.S. Chances are you’ll have an opportunity to chow down on Tex-Mex nachos and drink Corona beer—neither of which are exactly Mexican. If you’re so inclined, you should do just that.

Or you can celebrate in style by making yourself an authentic Mexican meal. This dish, inspired by Carmen “Titita” Ramírez Degollado’s restaurant El Bajío, in Mexico City, is easily one of my favorite Mexican options. While it is typically served as breakfast, it’s great as a vegetarian dinner too.

The recipe can be found in a superb cookbook called The Mexican Gourmet, by Maria Dolores Torres Yzabal and Shelton Wiseman. The book is a bit of a tome and contains all sorts of vegetarian (and meat-based) options for adding a little auténtico feel to your Cinco de Mayo.

Related The Incredible Ways Skipping Meat Can Change the World

Scrambled Eggs in Tomato Sauce

Serves 6

Ingredients

For the sauce:

2 pounds ripe tomatoes, coarsely chopped, or 1 quart preserved tomato puree

1 large white onion, coarsely chopped

2 fresh jalapeño chiles, chopped

3 medium garlic clove, peeled

3 tablespoons vegetable oil

A bunch of cilantro, tied together with twine

1 cup water

Kosher salt and freshly ground black pepper



For the eggs:

12 eggs

2 tablespoons heavy cream

Kosher salt

2 tablespoons vegetable oil

Accompaniments: refried beans, avocado slices

Directions

Make the sauce: Puree the tomatoes, onion, jalapeños, and garlic to taste in a blender until smooth.

Heat the oil in a deep medium pot over medium heat. Pour the sauce through a medium-mesh strainer into the pot, add the tied bunch of cilantro, and simmer to thicken the sauce slightly, about 10 minutes. Add the water and 1/2 teaspoon salt and cook until the sauce is slightly thickened, about 10 minutes. Season with salt and pepper to taste.

Cook the eggs: Whisk the eggs together with the cream and 1/2 teaspoon salt. Heat the oil in a large well-seasoned or nonstick skillet over medium heat, then add eggs and scramble to desired consistency. Divide sauce among 6 warmed bowls, mound eggs in center, and add refried beans to the sauce. Top with one or two avocado slices.