Huevos a la Mexicana (Mexican Scrambled Eggs)
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!
Servings: 2
Calories: 240kcal
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
Calories: 240kcal | Carbohydrates: 4g | Protein: 12g | Fat: 20g | Fiber: 1g | Sugar: 2g
