Huevos a la Mexicana Recipe (Mexican-Style Scrambled Eggs)
Huevos a la Mexicana, quick Mexican-style scrambled eggs with onion, tomato, and chilies. Ready in 15 minutes, perfect with warm tortillas and refried beans.
Servings: 3
Calories: 179kcal
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
Nutritional information estimated without tortillas or toppings.
Nutrition
Calories: 179kcal | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 127mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg