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.

farm fresh eggs in basket 

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.

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 make

Heat a 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.

Sautéed onion and cooked jalapeno and tomatoes in a cast iron skillet.

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.

Beaten eggs being poured into a pan with the cooked vegetables to make huevos a la Mexicana.

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.

Scrambled eggs in a cast iron skillet cooking with cooked tomatoes, jalapeños, and onion.

Learn how to make this simple dish by watching this video.

How to serve

I love serving huevos a la Mexicana with refried beans, 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) in a cast iron skillet garnished with jalapeño slices.

Huevos a la Mexicana (Mexican Style Scrambled Eggs)

5 (3 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 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.

Video

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 
Originally published: May 2020.