Mexican style eggs are so easy to make and a nice option for a breakfast or Sunday brunch. Make our recipe with a small trick for a creamy and delicious dish that everyone will love!
Mexican style eggs aka huevos a la mexicana is a simple breakfast made with scrambled eggs, tomatoes, onions and green chilies. They are a mexican favourite and is pretty common to find them at any restaurant or food market all over Mexico.
This dish is very easy to prepare and budget friendly. Huevos a la mexicana is commonly served with refried beans, coffee, corn or flour tortillas and sometimes orange juice.
Some of the most common ingredients in mexican kitchens are onions, tomatoes and green peppers (jalapeños, serranos, etc.). The colors are a remainder of our country flag.
So when we make something with those three ingredients most likely we’ll call it a la mexicana. Hence there are more dishes like with that name calabacitas a la mexicana, picadillo a la mexicana, carne a la mexicana, etc.
EGGS – Crack them all in a bowl and whisk them a bit with a pinch of salt, it will be easier to add them to the pan.
TOMATOES – Ripe, red tomatoes, diced. Some people like to discard the seeds but I just add them without discarding anything.
ONIONS – Diced and preferably sauté those first, I like them to be tender and not raw in my eggs.
GREEN CHILLIES – Any kind of fresh green chilies. Remove seeds and veins if you don’t like spicy food.
THE TRICK – Add a splash of cream or milk to the eggs when they’re cooking. It will make the eggs so creamy!
Mexican Style Eggs – Step By Step
Prepare everything you’ll need: Dice the tomatoes, finely chop onions and chillies. Remember to use gloves if you’re removing seeds and veins from chillies.
Crack eggs on a bowl, add salt and pepper and whisk lightly. Set aside.
In a frying pan heat 1 or 2 tablespoons of oil over medium heat. Turn the heat to low and add onions. Cook until tender and translucent (about 5 minutes). Stir in the chillies and cook for one minute.
Add tomatoes, salt and pepper and sauté for two minutes or until tomatoes release their juices.
Pour eggs folding in large curds, add a splash of milk or cream and keep folding occasionally until eggs are cooked through (about 2-3 minutes)
How To Serve
As tradition calls, Mexican Style Eggs are served with Refried beans or De la Olla Beans. And even if this dish has chillies already, a good sauce is mandatory, for example Salsa de Molcajete (roasted sauce), Guacamole Sauce or Chilli Oil Salsa (my favourite).
Mexican style eggs (huevos a la mexicana)
- 4 large eggs
- 1 medium (200 gr) tomato
- 1 small (80 gr) onion
- 2 green chillies
- canola oil
- salt & pepper
- Dice the tomatoe, finely chop onions and chillies.
- Crack eggs on a bowl, add salt and pepper and whisk lightly. Set aside.
- In a frying pan heat 1 or 2 tablespoons of oil over medium heat. Turn the heat to low and add onions. Cook until tender and translucent (about 5 minutes).
- Stir in the chillies and cook for one minute.
- Add tomatoes, salt and pepper and sauté for two minutes or until tomatoes release their juices.
- Pour eggs folding in large curds, add a splash of milk or cream and keep folding occasionally until eggs are cooked through (about 2-3 minutes)