Huevos a la Mexicana is a nostalgic and comforting breakfast or brunch — it is a simple mixture of sautéed onions, jalapeños, and tomatoes scrambled with farm fresh eggs.

Huevos a la Mexicana (Mexican Style Scrambled Eggs) in a cast iron skillet garnished with jalapeño slices

These were the basic Mexican style scrambled eggs I grew up eating made with kitchen staples and basic Mexican ingredients.

My grandma had a chicken coop in the backyard and I remember her walking into the kitchen holding her apron up, folded up, cradling fresh eggs.

vintage white platter with 3 brown eggs jalapeño and tomatoes on the vine and white onion

I remembered once wanting to order this dish at a Mexican restaurant and I was looking at the menu and couldn’t find anything that resembled it.

I asked my mom what our special dish is called and she said, “huevos rancheros”. When my dish arrived, the sunny-side-up-egg on a tostada was not what I expected nor anything my mom and grandma ever made at home. These huevos a la Mexicana are similar to huevos rancheros, but simply scrambled with Mexican flavors.

It was truly until recently that I learned this dish is called huevos a la Mexicana.

Mexican flag shaped with chopped tomatoes white onion and jalapeño  

A la Mexicana

“A la Mexicana” in the name of any dish is a clue that it is usually prepared with tomato, onion, and jalapeño or serrano chile, basically pico de gallo – the ingredients are the colors of the Mexican flag.

Chile peppers

I usually reach for jalapeños for this dish, but for a spicier pepper, I use serranos. Read this blog post and watch this video to learn about different Mexican chiles.

The spicy flavor of chiles comes from the seeds and veins, which can be removed to lessen the heat.

free range eggs by Nellies with fresh ingredients to make Huevos a la Mexicana (Mexican Style Scrambled Eggs) 

Fresh eggs

The number one factor to creating delicious scrambled eggs is selecting high-quality, fresh eggs. Higher quality eggs gives this dish a fluffier and creamier texture that is more flavorful. This recipe is beyond simple and the quality of farm fresh eggs is a noticeable difference and reminds me of the eggs from my grandma’s chickens.

Nellie’s Free Range Eggs are Certified Humane Free Range and come from family owned and run farms – meaning no cages in (or out of) sight. The hens are free to do what they were born to do—roost, scratch, and dust bathe in the grassy outdoors. Just like the chickens in my grandma’s backyard, which is why I turn to Nellie’s at the grocery store.

Huevos a la Mexicana (Mexican Style Scrambled Eggs) in a cast iron skillet served with corn tortillas and salsa caesura in a white molcajete with a hand painted wooden spoon

How to serve

I love serving huevos a la Mexicana with warm corn tortillas and salsa casera for an added layer of spice.

More classic Mexican breakfast recipes

What is your favorite Mexican breakfast? I’d love to hear from you in the comments below.

Huevos a la Mexicana (Mexican Style Scrambled Eggs)

5 (2 ratings)
This nostalgic and comforting breakfast or brunch is a simple mixture of sautéed onions, jalapeños, and tomatoes scrambled with farm fresh eggs.
Print Pin Rate
Yield: 6
Prep Time: 15 mins
Cook Time: 10 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 1 jalapeño or serrano, diced
  • 1 cup chopped tomatoes
  • 6 Nellie’s Free Range Eggs
  • 1/2 teaspoon salt

Instructions 

  • Heat a non-stick pan to medium-high heat and add olive oil.
  • Add chopped onion and sauté for 1 minute.
  • Add diced chile and cook for 1 minute.
  • Add the tomato and cook for 2 minutes.
  • Crack eggs into a bowl and season with salt.
  • Beat the eggs with a fork.
  • Add the beaten eggs to the pan with the cooked vegetables.
  • Let the eggs cook for about 2 minutes until they are lightly set.
  • Gently stir to incorporate ingredients and fold eggs occasionally, until cooked through, about 4 minutes.
  • Adjust the salt to taste.

Notes

  • Serranos can be substituted for jalapeños for a spicier dish.
Calories: 102kcal, Carbohydrates: 5g, Protein: 6g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 164mg, Sodium: 315mg, Potassium: 175mg, Fiber: 1g, Sugar: 2g, Vitamin A: 310IU, Vitamin C: 8mg, Calcium: 43mg, Iron: 1mg
Author: Yvette Marquez
Course: All Recipes, Breakfast
Cuisine: Mexican, Tex-Mex

Photography by Jenna Sparks 

This post is in partnership with Nellie’s Free Range Eggs. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.