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Mexican huevos a la mexicana Recipe

Mexican · Main course · 20 min total

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

Ingredients

• 4 large eggs
• 2 medium ripe tomatoes, diced
• 1/4 cup chopped white onion
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish (optional)
• 4 corn tortillas, warmed
• 1/2 cup refried beans, warmed

Instructions

1. Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook until softened, about 2 minutes.
2. Add tomatoes and cook until they start to break down, about 3 minutes.
3. Beat eggs in a small bowl and pour into the skillet. Reduce heat to medium-low and stir gently until eggs are set but still moist, about 2-3 minutes.
4. Season with salt and garnish with cilantro if desired. Serve immediately with warm tortillas and refried beans.

Tips

• For a milder dish, remove the seeds and veins from the jalapeño or substitute with a bell pepper.
• Use ripe, juicy tomatoes for the best flavor.
• Leftover huevos a la mexicana can be stored in the refrigerator for up to 2 days and reheated gently.

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