Huevos a la Mexicana is a healthy, traditional Mexican breakfast or brunch. This easy and delicious recipe uses minimal ingredients and takes less than 15 minutes to come together.
Chile, tomate y cebolla (peppers, tomato and onion), 3 ingredients you are likely to find in most Mexican households. This trifecta with its mix of color, texture, flavor and spice are the basis of so many Mexican dishes, including this tasty egg scramble.
This classic breakfast always reminds me of my husband and mother-in-law who love to order a plate of "Eggs a la Mexicana" from one of their favorite restaurants in Colorado Springs. It also makes me think of my dad who would often make this simple and delicious recipe when I was growing up.
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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 Mexican Egg Recipe
- Easy to Prepare: This recipe is pretty effortless and comes together in about 15 minutes.
- Basic Ingredients: Just a few simple and easy to find ingredients are needed for this recipe.
- Flavorful: The sautéed veggies create an amazingly flavorful base that transform plain scrambled eggs into something incredible.
- Nutritious: Full of veggies and protein, this dish is not only delicious but healthy and Whole30 compatible.
- Meatless: The perfect vegetarian breakfast or brunch.
The Ingredients
- 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.
- 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
See recipe card for quantities.
Substitutions
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.
How to Make Mexican Scrambled Eggs
1. Prepare Vegetables
- Wash and dice the chile peppers, tomato and onions (and cilantro if using) into small pieces.
2. Sauté Vegetables
- Add 1 tablespoon of oil to a pan over medium high heat.
- Once hot, add the diced peppers and onion. Sauté until soft and fragrant.
- 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 until the eggs are cooked to your liking.
- Garnish with freshly diced cilantro.
- Serve.
How to Serve
Serve this Mexican scramble by itself, with a side of refried beans, or as inside of warm tortillas for amazing breakfast tacos or 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 1 diced garlic clove to the mixture if you'd like some extra zest.
- Add diced ham or diced bacon when cooking the eggs for more flavor and protein.
I hope you enjoy!
PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.
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.
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!