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Huevos a la Mexicana are a great way to enjoy scrambled eggs – Mexican style! Start with chopped onions, tomatoes, minced jalapeño, and add in a few beaten eggs. Great to serve as is or with tortillas on the side!
Step aside boring breakfast.
Huevos a la Mexicana is what the Saturday brunch scene is all about.
All you need is some homemade flour tortillas on the side, maybe a little refried beans action and if you’re really getting into, some breakfast potatoes (one of the most popular recipes on my blog) are never a bad idea. A sliced avocado to round out the whole thing if you wish!
Mexican-style eggs are made with serrano chile or jalapenos that are minced finely and flavor the chopped onion and tomatoes. We’ll cook these three ingredients down before we crack in fresh eggs and give the whole thing a quick scramble.
How you use Huevos a la Mexicana from here on out is entirely up to you! Load them into tortillas to make breakfast tacos, burritos with rice and beans… maybe a scoop of pico de gallo and some queso cheese sauce drizzled in.
Or you can keep things simple for a comforting breakfast.
Ingredients for Huevos a la Mexicana
- Large Eggs: You’ll need about 4 eggs for this recipe, which feeds two people. Feel free to double, triple or even quadruple the recipe if you’re preparing this for a large group.
- Butter or Olive oil: I like to use butter because it gives the eggs a great flavor. Feel free to use 2 tablespoon vegetable oil or olive oil in place if you don’t want to use butter.
- White Onion: chop the onions so that you get a little bit in each bite. You want the tomatoes, onions, and peppers to all be scooped up on the fork when you eat this.
- Tomato: Chop them the same size as the white onion. A great tip is to use this tool to make sure that all the pieces of the onions, tomatoes, and peppers are the same size.
- Serrano Pepper or Jalapeño Chiles: Feel free to use either pepper, whatever you typically keep in your cocina!
- Sal y Pimienta (Salt and Pepper): Sorry! Couldn’t pass up a chance to show off my high school Spanish! These are typical ingredients in any scrambled egg recipe.
- Chopped Cilantro: Just for topping! This is completely optional and just adds a tad bit more green color to the dish! Feel free to leave it out if you aren’t a fan or don’t have any on hand.
- Serving: Warm corn tortillas, flour tortilla, frijol negro, sautéed potatoes, cooked bacon or other protein, or anything else you like alongside your scrambled eggs is game here!
Making Mexican Scrambled Eggs
- Beat them in a bowl. Start by grabbing your eggs and giving them a good whisking a medium bowl.I like to use a fork, but a whisk does the job too! Set these aside for now, we’ll come back to them a little later.
- Get the pan heating. Add the butter to a non-stick pan and let it melt down. Then add the onions and cook them until they are tender and translucent, stir frequently, you don’t want them to brown.
- Add the color. Now add the tomatoes and peppers to the pan and continue to cook them until the tomatoes soften. Season the cooked vegetables with a pinch of salt.
- Scramble the eggs. Lower the flame to medium-low heat so that the eggs don’t become an omelet. Add the whisked eggs. Push the spatula around and fold the eggs to keep them from setting. Scramble the eggs as desired.
- Serve them warm. Season with black pepper. I suggest removing the pan from the heat while the eggs are soft so that they don’t set too much. Sprinkle with cilantro and serve with homemade tortillas or however you like!
FAQs about this recipe
I think the simple mixture of sautéed onions, tomatoes, and jalapeno peppers is what gives these eggs their name – because they signify the colors of the Mexico (or the Mexican flag.) Huevos a la Mexicana have a cooked tomato salsa that is the base of these eggs, but it’s different from huevos rancheros.
Though both are a tomato salsa, huevos rancheros has more of a sauce-like consistency as compared these scrambled eggs.
You can check out the full line up of egg recipes here!
Other recipes you might enjoy:
- Easy Breakfast Migas
- Mexican Breakfast Casserole with Hash Brown Crust
- 5-Minute Restaurant Style Blender Salsa
- Breakfast Enchiladas with Ranchero Sauce
- Tex Mex Migas Breakfast Tacos
Huevos a la Mexicana (Mexican Scrambled Eggs)
Ingredients
- 4 eggs lightly beaten
- 2 tablespoons oil or butter I use one of each
- ¼ cup white onion chopped
- 1 roma tomato finely chopped
- ½-1 serrano pepper or jalapeño minced
- Salt and black pepper
- 1 tablespoon chopped cilantro optional
- Homemade tortillas optional (for serving)
Instructions
- BEAT IT: Lightly beat the eggs in a bowl with a pinch of kosher salt. Set this aside for now.
- SAUTE IT: In a medium skillet, add the butter over medium heat and melt. Then add the onions and allow them to cook for 4-5 minutes until tender and translucent.
- ADD COLOR: Add the tomatoes and jalapeños to the pan and continue to cook them until the tomatoes soften just a little bit; about 2-3 minutes. Season with a pinch of salt and black pepper.
- SCRAMBLE: Lower the heat setting to low, pour the eggs over the vegetables. Cook for a few seconds, without stirring, then push the spatula from the edges of the pan to the center to scramble the eggs until they reach your desired consistency.
- SERVE: Season with black pepper as desired. I suggest removing the pan from the heat while the eggs are soft because they will continue to set a bit more. Sprinkle with cilantro, if desired, and serve with homemade tortillas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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