Huevos a la Mexicana is a classic Mexican breakfast that's simple, and yet, so satisfying. With just a handful of fresh ingredients, including sautéed vegetables, and under 15 minutest to prepare, this healthy, flavorful dish is a perfect way to start your day. Whether you're making a quick weekday breakfast or pairing it with refried beans and tortillas for a heartier meal, this recipe is a versatile and delicious option.
Chile, tomate y cebolla (peppers, tomato, and onion)—three vibrant ingredients you’ll almost always find in a Mexican kitchen. This colorful trifecta, bursting with flavor and spice, forms the foundation of countless beloved dishes, from Salsa Bandera to Guacamole or today's simple yet flavorful egg scramble.
This classic dish always reminds me of my husband and mother-in-law, who never miss the chance to order "eggs a la Mexicana" at their favorite restaurant in Colorado Springs. It also brings back memories of my dad standing in our kitchen, effortlessly whipping up this comforting recipe during my childhood.
It is an easy, flavorful breakfast I know you will love, so let me show you how to make it.
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What are Huevos a la Mexicana?
Huevos a la Mexicana, which means Mexican-style eggs, is a popular, traditional Mexican breakfast. The dish is widely known and prepared throughout Mexico as it is both budget-friendly and easy to make.
Like this recipe, any dish labeled "a la Mexicana" simply means it is made with green chile peppers (either jalapeños or serranos), vibrant red tomatoes, and white onions. Not only do these ingredients represent the colors of the country's flag, but are iconic flavors of Mexican cuisine.
There are many other entrees and sides with the term "a la Mexicana," including papas a la Mexicana, bistec a la Mexicana, calabacitas a la Mexicana and more.
Why You'll Love This Recipe
- Quick and Easy: Ready in about 15 minutes, this recipe is perfect for busy mornings or a quick meal anytime.
- Basic Ingredients: Made with just a handful of common, easy-to-find ingredients, many of which you probably already have in your kitchen.
- Amazing Flavor: Sautéed veggies create a rich, flavorful base that transforms plain scrambled eggs into an incredibly delicious dish.
- Nutritious: Packed with veggies and protein, this dish nourishing, satisfying and Whole30 compatible.
- Meatless: The perfect vegetarian breakfast or brunch that’s hearty and flavorful.
For another similar breakfast recipe, check out Huevos con Ejotes.
Ingredients & Substitutions
- Eggs: I prefer to use pasture-raised eggs which have more vitamins and healthy fats, but any type of eggs will work.
- Green Chile Peppers: Use jalapeños for a mild result and serrano peppers for a spicier version.
- Tomato: Roma tomatoes are typically used in Mexican cooking. Choose ripe tomatoes that are firm with a little give when pressed gently or squeezed.
- Onion: I usually use white onion, but yellow will also work.
- Oil: Use a neutral tasting oil. I prefer a mild-tasting olive oil or avocado oil for their superior health benefits. Add some extra, amazing flavor by substituting the oil for bacon fat. Some people also like to use butter instead of oil to sauté their veggies and eggs.
- Cilantro (optional): This ingredient is optional but I like to garnish the final product with a sprinkle of fresh cilantro for a bright, citrusy taste.
- Salt: I prefer to use kosher salt.
See recipe card for quantities.
How to Make Eggs a la Mexicana
1. Prepare Vegetables: Wash and dice the chile peppers, tomato and onions (and cilantro if using) into small pieces.
2. Sauté Vegetables: Add diced peppers and onion to a hot pan with 1 tablespoon of oil. Sauté until soft and fragrant. Then, add tomato and sauté until most of the liquid has evaporated.
3. Scramble Eggs: Crack eggs into a bowl and season with a pinch of salt. Use a fork to whip the eggs until thoroughly mixed.
4. Add Eggs: Lower heat to medium low. Pour the eggs over the veggies in the pan. Stir the eggs and the veggies together. Cook until the eggs are cooked to your liking. Garnish with freshly diced cilantro. Serve.
5. Cook Eggs: Cook until the eggs are cooked to your liking. Garnish with freshly diced cilantro. Serve.
Recommended for This Recipe
Lodge Cast-Iron Skillet
These skillets offer excellent heat retention, perfect for sautéing, pan-frying, and roasting. With each use, they become more seasoned, making them a great choice for cooking eggs.
How to Serve
Serve this Mexican scramble by itself, with a side of refried beans, as a filling for tacos, tostadas, or breakfast burritos. It is also great garnished with queso fresco or slices of avocado and a fresh salsa such as:
How to Store and Reheat
Like any scrambled eggs, this egg dish is best served and eaten right away.
If you do have leftovers, place them in an air-tight container for 1 to 2 days. Then to reheat, place them in a skillet over medium heat until steaming or microwave for 1-2 minutes.
Tips and Variations
- Add garlic: Stir in 1 minced garlic clove with the chile, tomato, and onion for some extra zest.
- Boost the protein: Mix in diced ham, crispy bacon, or even cooked chorizo for a heartier meal.
- Less spice: Use less serranos or replace them with jalapeños peppers without the seeds or veins for less heat.
- For creaminess: Sprinkle grated cheese (like queso fresco or Chihuahua cheese) over the scrambled eggs or serve with a dollop of Mexican crema.
FAQ
"A la Mexicana" refers to dishes prepared with green chile peppers, tomato, and onion—ingredients that mimic the colors of the Mexican flag.
Egg dishes don't freeze well since the texture changes when reheated. It's best to eat the eggs once made or refrigerate leftovers and eat them within 1–2 days.
Yes, simply increase the ingredients proportionally and use a larger pan for cooking.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Huevos a la Mexicana
Equipment
- Pan or skillet
Ingredients
- 4 eggs
- 2 small Roma tomatoes
- 2 serrano peppers
- ¼ small onion
- 1 tablespoon neutral-tasting oil
- salt to taste
- 2 tablespoon diced cilantro (optional)
Instructions
- Wash and dice the serranos, tomatoes and onions into small pieces.
- Add oil to a pan over medium-high heat.
- Once hot, add the diced serranos and onion. Sauté until soft and fragrant, about 2 minutes.
- Add tomato and sauté until most of the liquid has evaporated, about 3-4 minutes.
- Meanwhile, crack eggs into a bowl and season with a pinch of salt.
- Use a fork or whisk to whip the eggs until mixed.
- Lower heat to medium low.
- Pour the eggs over the veggies in the pan.
- Stir the eggs and the veggies together until the eggs are cooked to your liking.
- Garnish with freshly diced cilantro and serve.
- Serve this Mexican scramble by itself, with a side of refried beans, or inside of warm tortillas for breakfast tacos or burritos. It is also great garnished with queso fresco or slices of avocado and a fresh salsa.
Notes
- Use jalapeños instead of serrano peppers for a milder result or a mix of the two.
- Add some extra, amazing flavor by substituting the oil for bacon fat.
- Some people also like to use butter instead of oil to sauté their veggies and eggs.
Nutrition
Originally published March 16, 2023. Updated post December 2024.
Claudia B.
What a great combination! I have had this at Mexican restaurants but now I can make it at home!
Gemma
Plus it is so easy to make! Thank you so much!