Huevos a la Mexicana (Scrambled Eggs Mexican Style) are a popular dish for breakfast or brunch all over Mexico, whether it be in a restaurant or at home. Almost every home in Mexico has in their pantry tomato, onion, and Serrano pepper, the basic ingredients needed to cook “a la Mexicana”. This dish is very simple and quick to make, and if you follow my Instagram you know that I sometimes prepare it for my lunch serve with some charred corn tortillas. Eggs are a very common ingredient for breakfast in Mexico, and we prepare an endless combination of dishes with them; our country is the number one consumer of eggs in the world. One of the reasons for this high consumption is the fact that for low-income families, eggs are a good source of protein at an affordable price.
When you go to a restaurant in Mexico at breakfast time, the eggs will be served with a side dish of refried beans topped with tortilla chips cut in a triangle shape, and sometimes with a little cheese crumbled over the beans. It is served with corn or flour tortillas depending on the region of the country.
- ½ tablespoon of vegetable oil
- 2 tablespoons white onion, chopped
- ½ Serrano pepper, finely diced*
- 1 Plum tomato, diced (about ½ cup)
- 2 eggs, cracked and placed in a bowl
- Salt to taste
- ½ cup refried beans (black or pinto)
- 2 or 3 tortilla chips
- 1 tablespoons queso fresco, crumbled
- 3 warm corn tortillas
If you don’t find Serrano peppers, use jalapeño or any other pepper available in your area. You can increase the amount of peppers if you like your meal spicier. I like to add some extra raw slices of Serrano pepper to my eggs, but that’s a personal choice.
1. Heat oil in medium size frying pan over a medium-high heat. Preferably use a non-stick frying pan.
2. Add chopped onion and cook for about a minute, then add the Serrano pepper and stir. Cook for 2 minutes and then add the tomato, stir and cook for another 2 minutes. We do not want to overcook the vegetables.
3. While the vegetables are cooking, slightly beat the eggs. As you can see in the pictures, I omit that step of beating the eggs. It’s a personal preference, since I like my eggs pan-scrambled. Pour the eggs over the vegetables, season with salt, and let them cook for about 2 minutes and then gently fold the vegetables into the eggs. Do not cook the eggs or mix them too much, that is the beauty of this dish. The eggs have to have large curdles. Cook for 2 more minutes until eggs are set and remove promptly.
Serve with refried beans, warm tortillas, and enjoy!
In Mexico, we refer to the combination of peppers, onion, and tomato as “the flag”, since the colors are the same as our Mexican Flag: green, white and red. These are the main ingredients used to cook dishes to “a la Mexicana”.