Huevos a la Mexicana (Mexican style eggs)

Huevos a la Mexicana is an amazing breakfast recipe packed with proteins and full of hearty flavors. It can be done in just 15 minutes and is perfect for any day of the week.

What does a la Mexicana mean?

In Mexican cuisine, when a dish has in its name “a la Mexicana” means that it will include green chilies, white onions, and red tomatoes.

The color of those three ingredients is a reminder of the colors of the Mexican flag (green, white, and red).

There are many other recipes that share a similar name, some of them are made with vegetables and others will include meat too, such as Mexican style calabacitas, champiñones a la Mexicana, and atún a la Mexicana.

And now that you know more about this classic Mexican breakfast, let’s see what you need to make it…

Ingredients and substitutions

• EGGS. This recipe is so simple, so the quality of the eggs is for sure something to take in mind. Head to realsimple.com and read their post about everything you need to know when buying eggs.
• TOMATOES. Use any type of ripe, red tomato. Some people like to discard the seeds and core, but I don’t think is necessary.
• ONIONS. White, yellow, or red works fine for this recipe.
• GREEN CHILIES. You can use serrano chile, jalapeno, or any fresh green chilies available to you.
• OIL. any type of oil you prefer, I like to use extra virgin olive oil.
• SEASONINGS. You’ll only need salt and pepper to season those Mexican eggs.

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. If you want to remove some spice, before chopping the chilies, make sure you remove the seeds and membranes.

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

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).

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

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

Pour the whisked eggs into the vegetable mixture, while folding in large curds.

Keep cooking, folding occasionally, until eggs are cooked through.

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

Recipe 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).

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 to make those eggs even more healthy!
• Make them creamier. Add a splash of cream or milk to the eggs when you whisk them. It will make the scrambled 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

This dish is mainly served as breakfast with a side of refried beans or De la Olla Beans, and with some accompaniments like salsa de Molcajete (roasted sauce), corn or flour tortillas, and café de Olla.

But they also make a wonderful lunch to enjoy any day of the week, maybe pairing with a refreshing beverage like cucumber agua fresca.

And not only, but this amazing recipe is also so versatile and can be used to stuff in gorditas, quesadillas, or to make some amazing burritos or breakfast tacos with warm corn tortillas.

If you making some tacos I recommend topping with this guacamole sauce or this salsa taquera.

How To Store And Reheat

Leftovers 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 the eggs 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 lost 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.

Similar Recipes

• Huevos al albañil (scrambled eggs with spicy salsa).
• Hot dogs and eggs scramble (huevos con salchicha).
• Huevos con jamón (easy scrambled eggs and ham).

LIKED THIS MEXICAN BREAKFAST RECIPE? Please, rate it and let us know in the comments below! we’d love to hear from you.

And don’t forget to follow us on PINTEREST, INSTAGRAM, FACEBOOK, and YOUTUBE. Thank you so much for stopping by!

Frequently Asked Questions