Packed with colors of the Mexican flag from the jalapeño, onion, and tomatoes, these huevos a la mexicana are a flavorful 20-minute solution for lazy mornings!
Prep Time10 minutesminutes
Cook Time10 minutesminutes
Total Time20 minutesminutes
1medium onion, diced
2Roma tomatoes, diced
1-2jalapeños, seeded and diced
½teaspoonsalt, or to taste
Queso fresco, optional
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.
Storage: 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.