Mexican Eggs, also called Huevos a la Mexicana, is the perfect alternative to plain scrambled eggs. Adding Tomato, Onion, and Jalapeño creates a ton of fresh flavor and a pop of Mexican Flag color to the presentation. For a complete breakfast, pair these Mexican Scrambled Eggs with refried beans and warm corn tortillas.
How to make Mexican Eggs
Simply dice the veggies, place them in a skillet with a bit of oil, scramble to the eggs, and add them to the skillet. Let the eggs set, then begin gently stirring to make them nice and fluffy.
I'll go into more detail below, but it's that straightforward and an absolute must-try.
This scrambled egg recipe is super easy to make and perfect for an upgraded breakfast or brunch.
Ingredients
- Eggs - I prefer to use organic cage-free eggs. If you can get your hands on truly fresh eggs, that's even better!
- Tomato - I like to use Better Boy Tomatoes. The flavor is always more full than any of its counterparts.
- Onion - Just a simple white onion is all you'll need.
- Jalapeño - If you don't want your Mexican eggs to be very spicy, remove all the seeds from the Jalapeño. On the flip side, if you want more spice, then leave them in.
- Kosher Salt - A little salt and pepper in the eggs to taste is all you need.
- Black Pepper
Directions
For this Mexican Egg Recipe, you'll want to begin by preheating a 12" cast Iron Skillet over medium-low heat.
While the skillet is heating, dice the Onion, Tomato, and Jalapeño, and add about ¼ cup of olive oil to the skillet.
Next, add the diced jalapeño and Onion to the skillet and sauté them for a few minutes or until they begin to soften and become fragrant.
Now add the diced tomato and continue to sauté for just another minute or two.
While the veggies are sautéing, lightly beat the eggs. If you'd like to add a little milk, butter, or cream, feel free to do so. This can help make the eggs fluffier.
Turn the heat down to low and add the eggs to the skillet.
Allow the bottom of the eggs to set, and then begin to lightly fold all ingredients together until the eggs have fully cooked through.
How to Serve Mexican Eggs
Traditionally, Mexican eggs are served with refried beans and warm corn tortillas. Which I must say is a fantastic breakfast.
But don't stop there!
They are also absolutely fantastic in a breakfast burrito.
Grab some giant flour burrito tortillas, chorizo, bacon, or ground breakfast sausage. Add some cheese and your favorite hot sauce. Build it however you like...no matter what, it'll be a real treat!
In Conclusion
This recipe is super easy to make and a perfect way to an extra layer of added flavor and color compared to American scrambled eggs.
If you like this recipe, then you'll love these...
I can't wait to hear how your Mexican Eggs turned out in the comments, and as usual...
Happy Cooking!
-Jeremy
MEXICAN EGGS: Huevos a la Mexicana
Ingredients
- ¼ Cup Olive Oil
- ½ White Onion - diced
- 1 Jalapeño - diced (Optional: seeded for less heat)
- 1 Medium Better Boy Tomato - diced
- 6 Eggs - beaten
- Kosher Salt and Black Pepper to taste
- Milk, Cream, or Butter for the eggs (Optional)
Instructions
- Begin by preheating a 12-inch Cast Iron Skillet over medium-low heat.
- Dice the Onion, tomato, and jalapeño.
- Add about ¼ cup of olive oil to the skillet.
- Add the diced Jalapeño and Onion to the skillet and sauté for a few minutes or until they soften and become fragrant.
- Add the diced tomato and continue to sauté for just another minute or two.
- Lightly beat the eggs. Add a little milk, butter, or cream if you prefer.
- Turn the heat down to low and add the eggs to the skillet.
- Allow the bottom of the eggs to set, and then begin to lightly fold all ingredients together until the eggs have fully cooked through.
- Serve Hot, and Enjoy!
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