With bites of jalapeño, onion, and tomatoes, these huevos a la mexicana are the 20-minute solution for lazy mornings. This easy Mexican breakfast is a flavorful and filling, keeping you satisfied until lunch time!
Why You’ll Love These Huevos a la Mexicana
Huevos rancheros will become your new favorite way to cook eggs once you see how easy they are.
- Quick. It takes less than 20 minutes and is even quicker if you chop the veggies in advance.
- High-protein. Breakfast is the most important meal of the day, so it’s good this recipe is packed with eggs for help you get through the day with lots of energy.
- Authentic. These breakfast eggs are perfect just the way they are and as authentic as those you’d find at a restaurant or kitchen table in Mexico.
What Are Scrambled Mexican Eggs?
Scrambled Mexican eggs, or huevos a la mexicana, are named as such because they have ingredients from every color in the flag. The green is from jalapeños, the white from onions, and the red from tomatoes.
The veggies are sautéed until soft and then mixed with eggs to make flavorful scrambled eggs. The dish is served for breakfast with a side of refried beans and/or corn tortillas, if desired!
Recipe Ingredients
The main ingredients are the same colors of the flag. That’s how Mexican these eggs are! Check the recipe card at the bottom of the post for full ingredient amounts.
- Oil: Neutral-flavored oils like vegetable, corn, and canola are best.
- Onion: Use white or yellow onions.
- Roma Tomatoes: Roma tomatoes are nice and meaty, without a lot of juice, making them great in eggs. If I can’t find them, cherry tomatoes will also work. Heirloom tomatoes can also be a good swap if you remove most of the seeds.
- Jalapeños: If you want your eggs to be extra spicy, you can use a Serrano instead.
- Eggs
- Salt
- Cilantro
- Queso Fresco: Feel free to use crumbled queso cotija instead.
How to Make Huevos a la Mexicana
Making Mexican-style eggs is just like making regular scrambled eggs but with a few veggies. Check the recipe card at the bottom of the post for more detailed instructions.
- Cook the veggies: Add the onion, tomatoes, and jalapeño to the pan. Cook them until softened.
- Add the eggs: Pour the whisked eggs into the pan. Stir slowly and cook until set to taste.
- Serve: Garnish with cilantro and queso fresco. Serve and enjoy.
Tips & Variations
Mexican scrambled eggs get easier and yummier if you know what swaps to make and what not to do.
- Use canned. If you haven’t gone to the grocery store in a while, swap the fresh jalapeños for pickled ones!
- Make them spicier. Use serrano chile instead of jalapeños. Leave the veins and seeds inside the peppers to really pump up the heat.
- Add cheese. Sprinkle 2-3 tablespoons of shredded Chihuahua cheese (or any melty kind) on top and place the eggs in the broiler for 1-2 minutes or until melted. You can also cover the pan with the lid for 2-3 minutes instead.
- Use low heat. As tempted as you might be to raise the heat and cook the eggs faster, leave them on low or medium-low to get soft, fluffy scrambled eggs.
What to Serve with Huevos a la Mexicana
Huevos a la mexicana are typically served with a side of Refried Beans or a small bowl of Frijoles de la Olla. You can also serve them with Corn Tortilla Chips or Corn Tortillas. To make the meal more filling, Chilaquiles Rojos are perfect for this. Serve the huevos on the side or on top of the chilaquiles!
How to Store & Reheat Leftovers
These Mexican eggs are best served fresh, but you can refrigerate them for up to 3 days in an airtight container. To reheat them, microwave them for up to a minute or until warm. You can also heat them in a pan over medium heat for 6-7 minutes, stirring occasionally.
More Mexican Breakfast Recipes
Huevos a la Mexicana (Scrambled Mexican Eggs)
Ingredients
- 1 tablespoon oil
- 1 medium onion, diced
- 2 Roma tomatoes, diced
- 1-2 jalapeños, seeded and diced
- 6 large eggs
- ½ teaspoon salt, or to taste
- Cilantro, optional
- Queso fresco, optional
Instructions
- Heat the oil in a large sauté pan over medium-high heat. Add the onion, tomatoes, and jalapeño and cook for 4 minutes, until softened.
- Turn the heat to low. Whisk the eggs in a bowl and pour over the onions. Slowly push the eggs around the pan with a spatula. Cook until the eggs are done, then add salt to taste.
- Serve garnished with cilantro and queso fresco, if desired.
Notes
Nutrition
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