Huevos a la Mexicana is an amazing breakfast packed with flavor and easy to make. It consists of scrambled eggs combined with a flavorful mixture of veggies and then served with classic sides like refried beans and tortillas. So delicious!

Huevos a la Mexicana is one of those dishes I can easily make with my eyes closed. I grew up eating them often because they’re a staple breakfast at any Mexican home!

Huevos means eggs in English, and a la Mexicana is a term we use often to refer to some dishes that are made with a mixture of tomatoes, onion, and green chili peppers, this is because those are the three colors of the Mexican flag.

These Mexican eggs are made easily by just sautéing diced onion, tomatoes, and peppers, then combined with eggs to create the most delicious, moist, and perfect scrambled eggs.

Mexican eggs scramble, known as Huevos a la Mexicana, served in a plate with refried eggs and tortilla chips, with pickled jalapeños, queso fresco, and warm tortillas on the side.

This breakfast is popular and beloved by anyone, just like huevos rancheros or huevos con chorizo!

Ingredients

  • Eggs: I use 2 medium fresh eggs per person.
  • Tomatoes: Use any type of ripe, red tomato. Feel free to discard the seeds and core, but in Mexico, we add everything!
  • Onion: Finely diced. White onion is always my first choice, but yellow or red onions are good substitutes.
  • Green chilies. You can use serrano chile, jalapeno, or any fresh green chilies available to you. Anaheim is a good substitute.
  • Oil: Any cooking oil you prefer, I like to use extra virgin olive oil.
  • Seasonings. You’ll only need salt and pepper to season those Mexican eggs.
Ingredients for huevos a la Mexicana displayed on a marble surface with names overlay.

How To Make Huevos A La Mexicana

Dice the tomatoes, you can also discard the seeds and remove the core if you want. Set aside.

Chop the onion and chilies. Remember to remove the seeds and vein before chopping the chili peppers if you want your eggs to be less spicy.

Diced tomatoes, chopped onions, and chopped green chilies in a cutting board.

Crack the eggs in a mixing bowl, season with salt and pepper to taste, then whisk with a fork until combined.

Whisking eggs in a bowl with salt and pepper.

In a frying pan heat about 3 tablespoons of oil over medium heat.

Add onions and cook stirring constantly until soft and translucent (about 3 minutes).

Sautéing onion in a cooking pan.

Stir in the jalapeños chilies and cook for one minute or less, just to release some of their wonderful aroma and soften them a little bit.

Onions and chilies sautéed in a pan.

Now, add the tomatoes and sauté for 2-3 minutes or until the tomatoes start releasing their juices.

Sautéed onions, chilies, and tomatoes in a pan.

Pour the whisked eggs into the vegetable mixture. Let them set for 10-20 seconds then fold them in large curds.

Huevos a la Mexicana cooking in a pan.

Keep cooking, folding occasionally, until eggs are cooked through. I like mine a bit moist (not wet!) so I just cook them for 1-2 minutes.

Fully cooked huevos a la Mexicana in a pan.

Once Huevos a la Mexicana are set to your liking, remove the pan from the stove and serve as suggested below or store for later.

Recipe Notes And Tips

  • I find it easier to crack the eggs in a bowl, season, and whisk them instead of cracking them directly into the pan.
  • If you want to remove the seeds from chiles, make sure to wear gloves to prevent your hands from irritation.
  • For plump and juicy eggs, make sure you don’t overcook them. I like to leave mine slightly undercooked, then cover them and leave them to finish cooking while I serve sides on the plate (1-2 minutes more).
Huevos a la Mexicana in a pan.

Recipe Variations

  • Spicy kick. If you love spicy (like I do), add a splash of Valentina sauce or Tabasco sauce to the eggs.
  • Add some greens. Mix in a bunch of spinach or chopped kale to the sautéed vegetables, and cook them a bit with the other veggies.
  • Make them creamier. Add a splash of cream or milk to the eggs when you whisk them. It will make those Mexican eggs so creamy!
  • Make them cheesy. Are you a cheese lover? About half a minute before your eggs are done, add a handful of shredded Mexican blend cheese, cheddar, or mozzarella. Stir and let the cheese melt…yum!

How To Serve

As I mentioned before, Huevos a la Mexicana are a beloved dish and you will find them served at any restaurant that serves breakfast.

A typical way of serving them is on a plate with a side of refried beans, corn tortillas, and salsa (you know we Mexicans love salsa!). Then a hot drink like café de olla or atole to enjoy as well.

But is also common to use this preparation to make other dishes, such as burritos, gorditas, or tacos, and then serve them for lunch with agua fresca or other beverages.

Close-up of huevos a la Mexicana.

Store And Reheat

Huevos a la Mexicana leftovers will last up to 4 days in the fridge nicely stored in an airtight container, or in the freezer for up to 3 months.

If frozen, thaw them overnight in the refrigerator, so they will be ready to reheat in the morning.

For reheating, you can either do it in the microwave in 1-minute intervals or in a pan on the stovetop with a splash of milk.

Important: Be aware that the texture of the dish significantly changes when reheated, the cooked eggs lose moisture and become a bit dry, but they still make an amazing prep meal for those busy mornings and I strongly recommend making a large batch if you want to save time in the kitchen.

FAQ

What is the difference between huevos rancheros and huevos a la Mexicana?

Huevos rancheros are made with a sunny-side-up egg placed on a tortilla and drizzled with salsa, while huevos a la Mexicana are scrambled eggs with vegetables. They are different.

Is this authentic?

Yes. Mexican-style eggs are an authentic and traditional recipe from Mexico and are served at any household and restaurant.

More Mexican Eggs For Breakfast

Did you make this Huevos a la Mexicana recipe? Please, rate it and comment below, I’d love to hear from you! And don’t forget to follow me on PINTERESTINSTAGRAMFACEBOOK, and YOUTUBE. Thank you so much for stopping by!

Video

Mexican eggs Huevos a la Mexicana recipe.

Huevos a la Mexicana (Mexican style eggs)

2 servings
A delicious egg scramble made with onion, tomatoes, and green chili peppers. Perfect to serve as breakfast along with coffee and warm tortillas.
prep 5 minutes
cook 10 minutes
total 15 minutes

Ingredients 

  • 4 large eggs (or 6 small)
  • 1 medium fresh tomato (diced)
  • 1 small onion (chopped)
  • green chilies (chopped)
  • 2 Tbsp canola oil
  • salt and pepper (to taste)

Instructions
 

  • Crack eggs in a bowl, add salt and pepper, then whisk until combined.
  • In a frying pan heat oil over medium heat. Add onions and cook until tender and translucent (about 3 minutes).
  • Stir in the chilies and cook for one minute.
  • Add the tomato and sauté for two minutes or until the tomato softens and releases its juices.
  • Pour eggs folding in large curds, and cook until eggs are cooked to your liking (read notes).
  • Remove the pan from the heat and serve.

Notes

  • I find it easier to crack the eggs in a bowl, season, and whisk them instead of cracking them directly into the pan.
  • If you want to remove the seeds from chiles, make sure to wear gloves to prevent your hands from irritation.
  • For plump and juicy scrambled eggs, make sure you don’t overcook them. I like to leave mine slightly undercooked, then cover them and leave them to finish cooking while I serve sides on the plate (1-2 minutes more).
Nutrition Information
Serving: 1 serving | Calories: 311kcal | Carbohydrates: 11g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 298mg | Potassium: 410mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1291IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 2mg
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Recipe Rating




2 Comments

  1. 5 stars
    This is such a delicious and easy recipe! It really takes so little to make and everyone can enjoy a tasty and nutritious breakfast in no time. Not counting it can also be make ahead and just reheat when needed.