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Huevos a la Mexicana Recipe

Mexican · Main course · 13 min total

A classic Mexican breakfast of scrambled eggs with tomatoes, onions, and jalapeños, served with warm tortillas.

Ingredients

• 4 large eggs
• 1 tablespoon vegetable oil
• 1/4 cup finely chopped white onion
• 1 small jalapeño, seeded and finely chopped
• 1 medium Roma tomato, diced
• Salt to taste
• 4 corn tortillas, warmed
• 2 tablespoons chopped fresh cilantro (optional)

Instructions

1. Heat oil in a medium non-stick skillet over medium heat. Add onion and jalapeño; cook, stirring, until softened, about 2 minutes.
2. Add tomato and cook, stirring, until just softened, about 1 minute.
3. Crack eggs into a bowl and beat lightly. Pour into skillet and cook, stirring gently with a spatula, until eggs are set but still moist, about 2-3 minutes. Season with salt.
4. Serve immediately with warm tortillas and garnish with cilantro if desired.

Tips

• For a milder version, remove seeds from jalapeño or use a serrano pepper.
• Leftover eggs can be stored in the fridge for up to 2 days and reheated gently.
• Add a splash of milk to the eggs for extra fluffiness.

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