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You are here: Home » Breakfast & Brunch » Huevos A La Mexicana (Mexican Scrambled Eggs)

Huevos A La Mexicana (Mexican Scrambled Eggs)

Published: Nov 1, 2015 · Updated: Apr 16, 2021 by Mely Martínez

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Huevos a la Mexicana (Mexican scrambled eggs) is a popular dish for breakfast and brunch all over Mexico, whether it be in a restaurant or at home. Almost every home in Mexico has tomatoes, onions, and serrano peppers in their pantry - the basic ingredients needed to cook these eggs “a la Mexicana”.

Huevos a la mexicana

Huevos a la Mexicana is very simple and quick to make which is one of the reasons I love this breakfast dish so much.

And, if you follow my Instagram, you know that I sometimes prepare it for my lunch and serve it with some charred corn tortillas.

Eggs In Mexican Cuisine

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. Plus, they are so versatile and you can use them in so many dishes like these huevos en salsita and empalmes.

When you go to a restaurant in Mexico at breakfast time, eggs are usually served with a side dish of refried beans and sometimes with a little cheese crumbled over the top. It is served with corn or flour tortillas depending on the region of the country.

"The Flag" Of Vegetables: A La Mexicana

In Mexico, we refer to the combination of serrano or jalapeño 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” and it is used as the base for this egg dish. We just used this trilogy in different combinations like to make salsa for Huevos Rancheros or to top Huevos con salchicha (weenie - Mexican hot dog sausages)

Homemade Huevos A La Mexicana

Here is a list of ingredients you will need to make this breakfast dish...

  • Vegetable oil
  • White onions
  • Serrano peppers
  • Diced plum tomatoes 
  • Eggs 
  • Salt

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Mexican Scrambled Eggs: Step By Step Tutorial

To make things easier for you, I am going to break down the directions to this recipe into sections.

Prep The Vegetables

  • Heat up some oil in a non-stick frying pan over medium-high heat.
  • Add chopped white onions and cook for about a minute.
  • Then, add the diced serrano peppers followed by the plum tomatoes and cook for about 2 minutes. We do not want to overcook the vegetables.

Prep The Eggs

  • While the veggies are cooking, take the time to lightly beat the eggs. 

Mix All Of The Ingredients Together

  • 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.

Cook The Scrambled Eggs and Serve!

  • While the eggs are cooking, do not mix them too much because that is the beauty of this dish. The eggs have to have large curdles!
  • Cook for about 2 more minutes until the eggs are set and serve immediately.
Instructions step by step for Mexican Style Scrambled Eggs Recipe

What To Serve With Mexican Style Scrambled Eggs

When making these huevos a la Mexicana, I always like to serve it with:

  • Refried beans (black or pinto)
  • Homemade tortilla chips
  • Queso fresco (crumbled)
  • Warm homemade corn tortillas
  • Extra sliced serrano peppers

This is a delicious and filling breakfast!

authentic huevos a la mexicana

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for huevos a la Mexicana, take a look at some of these other authentic Mexican recipes:

  • Eggs Motul Style Recipe
  • Pan Scrambled Eggs with Poblano Peppers and Green Salsa
  • Easy Nopales and Eggs
  • How To Make Scrambled Eggs With Salsa
  • Scrambled Eggs With Chaya

I hope you make this recipe for Mexican scrambled eggs! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!
Mely

Mexican Style Scrambled Eggs

Mely Martínez - Mexico in my Kitchen
Huevos a la Mexicana or 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”.
5 from 9 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 8 mins
Cook Time 7 mins
Total Time 15 mins
Course Main Course
Cuisine Mexican
Servings 1 serving
Calories 206 kcal

Ingredients
  

  • 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

TO SERVE:

  • ½ cup refried beans black or pinto
  • 2 or 3 tortilla chips
  • 1 tablespoons queso fresco crumbled
  • 3 warm corn tortillas

Instructions
 

  • Heat oil in medium-size frying pan over a medium-high heat. Preferably use a non-stick frying pan.
  • 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.
  • While the vegetables are cooking, lightly 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!

    Notes

    If you don’t find Serrano peppers, use jalapeño or any other pepper available in your area. You can increase the number 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.

    Nutrition

    Serving: 1ServingCalories: 206kcalCarbohydrates: 5gProtein: 11gFat: 15gSaturated Fat: 8gCholesterol: 327mgSodium: 129mgPotassium: 268mgFiber: 1gSugar: 2gVitamin A: 990IUVitamin C: 11.3mgCalcium: 49mgIron: 1.5mg
    Keyword huevos a la mexicana, Mexican Style Scrambled Eggs, Recipe for Huevo a la Mexicana
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Anonymous

      November 01, 2015 at 10:30 pm

      5 stars
      This is one of my favorite breakfasts. I lived in Zihuatanejo for seven years and had this often. I also like to scramble my eggs in the pan and use a spatula to turn them gently instead of stirring to get lovely, fluffy curds. I grow jalapenos so that is what I use unless I happen to have New Mexico Hatch which I missed out of this year. Insert sad emoji.
      Maralyn Woods

      Reply
    2. Alice Whitworth

      August 24, 2018 at 3:50 pm

      5 stars
      I just had this for breakfast this morning!
      Delish!

      Reply
    3. Alice

      January 06, 2019 at 11:12 pm

      5 stars
      Easy and delicious!
      I make these often .
      Flour totillas are good with this breakfast!
      Thank You, Alice

      Reply
    4. Irma Estrada

      January 09, 2019 at 1:27 pm

      5 stars
      Mely everything you cook is very helpful to me cause you give me great ideas for everyday of the week😊

      Reply
      • mmartinez

        January 09, 2019 at 2:38 pm

        Hello Irma,
        So glad to know the menu list gave you some ideas for your weekly cooking. Enjoy!

        Reply
    5. Mike

      May 08, 2019 at 3:49 pm

      5 stars
      These eggs were outstanding! Used a small (1/2) serrano pepper. Enough heat, but not to much. Could easily used the whole pepper. Though the whole plum tomato was a bit much. Will use a 1/2 next time. Over all - outstanding! Looking forward to making this again.

      Reply
      • mmartinez

        May 08, 2019 at 5:31 pm

        Hello Mike,
        You can sure adjust the amounts to your liking, Enjoy your Mexican Style Eggs.

        Reply
    6. Wendy

      May 04, 2020 at 11:52 am

      5 stars
      Por trabajo de mis padres y luego por el trabajo de mi marido he viajado muchísimo y ésta receta es la receta comodín del planeta, con chile ó sin chile ,pero no hay país que no lo haga, en los países árabes se llama charchuka, en Chile huevo con tomate y etc etc. Feliz confinamiento

      Reply

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    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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