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 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
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
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.
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!
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!
Mexican Style Scrambled Eggs
- 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
- 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.