Huevos a la Mexicana, quick Mexican-style scrambled eggs with onion, tomato, and chilies. Ready in 15 minutes, perfect with tortillas and refried beans.
If you love the satisfaction of a comforting breakfast meal, you'll love these Mexican scrambled eggs, or Huevos a la Mexicana. We're talking thick curds of scrambled eggs cooked gently with a mixture of onions, green chilies, and ripe red tomato - the colors of the Mexican flag!
These are easy to make, done in minutes, great not only for breakfast or brunch, but a quick dinner you can whip up any time. I've been making these for so many years and we consider it an "any time" meal.
Let's talk about how to make Huevos a la Mexicana, shall we?
How to Make Huevos a la Mexicana
Heat the oil (or butter) in a large pan over medium heat. Add onion and chilies and cook 3-4 minutes to soften them up.
Stir in the tomatoes with a pinch of salt. Cook 2-3 minutes to concentrate their flavor and drive off the liquid so the eggs stay fluffy.
Scramble the eggs in a small bowl with a bit of salt and pepper. Reduce the heat to medium-low, then pour in eggs. Gently push the eggs from the edges toward the center with a spatula as they cook. They will form soft curds.
Cook the eggs for 2-3 minutes until just set but still moist. Don’t let them dry out by overcooking.
NOTE: The full instructions with ingredient measurements are listed in the recipe card at the bottom of the post.
Boom! Done! Time to eat! Pass me the hot sauce, please.
Recipe Tips & Notes
- Extra Spicy. For a spicier version, use all serrano chilies, or add in hotter ones, like habanero.
- Add Meats. I love this dish with Mexican chorizo or chopped ham. Use 4-6 ounces. Cook the meat first before folding in the eggs to cook through. My homemade chorizo recipe seriously rocks.
- Extra Veggies. You can easily add your favorites, like mushrooms or zucchini for a fuller meal.
Serving
Serve your Huevos a la Mexicana with warmed tortillas and your favorite hot sauce or salsa. Top with queso fresco and fresh chopped cilantro. Sliced avocado is awesome here.
Add homemade refried beans as the perfect side dish. Try my restaurant-style salsa recipe or my salsa verde recipe as a topping. So good!
Don't forget your favorite hot sauce! Try my chili de arbol hot sauce recipe. Nice and fiery.
Frequently Asked Questions
Can I Use Canned Tomatoes or Pickled Jalapenos?
The recipe is better with fresh tomatoes and jalapenos, but if you don't have them on hand, the eggs are still delicious with canned tomatoes and/or pickled jalapeno peppers. You'll just have a bit of tangy flavor addition from the pickling juice.
Can I Add Cheese?
Absolutely! Add in 1/2 cup pepperjack, Monterrey jack, or other melty cheese when you add the eggs. If you love it with cheese, you'll love this Mexican Migas Recipe.
Got any other questions? Comment below and I can add them to this list.
Storing Leftovers
This recipe is best served fresh. Got leftovers? Store them in a sealed container in the fridge for up to 2 days. You can reheat them gently in the microwave or in a pan over low heat with a bit of oil or butter.
You can also freeze them in freezer containers for 1 month.
That's it, my friends. I hope you enjoy this recipe for Huevos a la Mexicana, my new favorite breakfast.
Cookbook Recommendation
- See my latest cookbook, FLAVOR MADNESS: 100 Bold-Flavored Recipes from Around the World, by Mike Hultquist
- Also, check out my awesome cookbook, The Spicy Food Lovers' Cookbook, by Mike Hultquist
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Want More Spicy Breakfast Recipes?
- Huevos Rancheros Recipe - Ranch style eggs with fresh pico de gallo, refried beans and homemade ranchero sauce over corn tortillas.
- Huevos Rancheros Casserole Recipe - Everything great about classic huevos rancheros in a single pan.
- Chorizo con Huevos Recipe - Mexican style scrambled eggs with chorizo tossed into warm corn tortillas and serving with all of your favorite toppings.
- Menemen Recipe - Turkish style scrambled eggs with peppers, tomatoes, and seasonings.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Huevos a la Mexicana Recipe (Mexican-Style Scrambled Eggs)
Ingredients
- 1 tablespoon neutral oil or butter
- 1/2 small white onion finely diced (about 1/2 cup)
- 1-2 serrano chilies stemmed and finely chopped (cored for milder, or use jalapeño for milder heat)
- 1-2 small Roma tomatoes seeded and diced (about 1 cup)
- 6 large eggs
- Salt and pepper to taste
- For Serving. Warm corn or flour tortillas refried beans, your favorite salsa, chopped cilantro, queso fresco.
Instructions
- Heat the oil or butter in a large pan over medium heat. Add onion and serrano and cook 4-5 minutes to soften.
- Stir in tomatoes and a pinch of salt. Cook 2-3 minutes to reduce the liquid/moisture (helps the eggs stay fluffy).
- Beat the eggs with 1/2 teaspoon salt and a few grinds of pepper. Reduce heat to medium-low. Pour in the eggs and gently push from the edges toward the center with a spatula, forming soft curds. Cook 2-3 minutes until just set but still moist. Don’t let them dry out.
- Plate with warm tortillas, refried beans, and salsa with optional chopped cilantro and queso fresco. Great on toast, too!
Notes
Nutrition Information
Toni says
love it, thanks.
Mike Hultquist says
Thanks, Toni!! So good!