Huevos a la Mexicana (Mexican Style Scrambled Eggs)

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.

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.

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.

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.

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.

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

• Burritos de Huevos con Chorizo (Egg and Chorizo Breakfast Burritos)
• Red Chile Chilaquiles
• Chilaquiles with Roasted Tomatillo Salsa
• Nopales con Huevo
• Old-Fashioned Mexican Oatmeal (Avena)
• Arroz con Leche (Mexican Rice Pudding)

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)

Servings: 6

Prep Time: 15 minutes

Cook Time: 10 minutes

Course: All Recipes, Breakfast

Cuisine: Mexican, Tex-Mex

Author: Yvette Marquez

This nostalgic and comforting breakfast or brunch is a simple mixture of sautéed onions, jalapeños, and tomatoes scrambled with farm fresh eggs.

Print Recipe

5 from 1 vote

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Ingredients

• 1 tablespoon olive oil1 tablespoon olive oil
• 1 cup chopped white onion1 cup chopped white onion
• 1 jalapeño or serrano, diced1 jalapeño or serrano, diced
• 1 cup chopped tomatoes1 cup chopped tomatoes
• 6 Nellie’s Free Range Eggs6 Nellie’s Free Range Eggs
• 1/2 teaspoon salt1/2 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.

Nutrition

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

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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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.