Mexican Style Scrambled Eggs

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”.

Course Main Course

Cuisine Mexican

Keyword huevos a la mexicana, Mexican Style Scrambled Eggs, Recipe for Huevo a la Mexicana

Prep Time 8

Cook Time 7

Total Time 15

Servings serving

Calories 206kcal

Author Mely Martínez

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