Huevos a la Mexicana – colorful scrambled eggs with tomato, onion and jalapeño. The mouthwatering aroma will have everyone running for the table!
Huevos a la Mexicana
These Mexican eggs have only a few ingredients yet are incredibly flavorful!
Plus, they can be cooked up so quickly we love them for breakfast or dinner.
Huevos a la Mexicana Origin
In my family there was one egg dish that was king: papas con huevos with homemade flour tortillas (abuela’s specialty).
It wasn’t until I was staying in Mexican for a while that I fell in love with the deliciousness that is Huevos a la Mexicana.
They get their name because the ingredients are the color of the Mexican flag – green, white and red!
Huevos a la Mexicana Ingredients
- Eggs
- Onion – white matches the color of the flag, but you could use Spanish/yellow onion or red as well.
- Tomato – fresh is best if in season, otherwise you can use canned.
- Jalapeño (or serrano pepper if you want it spicy!)
With just a few ingredients for huevos mexicanos they’re simple and quick to make.
The recipe below will make two servings (2 eggs each), but it’s easy to scale the recipe up or down depending on how many people are eating.
Want to make this even faster?
Prep and cook the veggies to throw together later.
Or, substitute about 3/4 cup of pre-made pico de gallo.
I’ve also made this ahead of time and served it later: cook the eggs just until soft set so they don’t get rubbery when reheated.
What to serve with Mexican Scrambled Eggs
Scrambled eggs are typically breakfast food, but this dish can be hearty enough for dinner, especially if served with one of my meat recipes.
Some of my favorite sides to serve include:
- Rice and beans
- Nopalitos
- Bacon, sausage or ham
- Carnitas, barbacoa or machaca
- Fried potatoes
- Avocado
- Fresas con crema or fresh fruit
- Warm tortillas
- Wedges of queso fresco or favorite cheese
Huevos a la Mexicana
Huevos a la Mexicana – colorful scrambled eggs with tomato, onion and jalapeño. Serve with rice and beans or any of the suggestions listed below.
Ingredients
- 1/4 white onion, diced
- 1 medium tomato, diced
- 1 jalapeno or serrano pepper, diced
- 2 teaspoons olive oil
- 4 large eggs, beaten
- Salt and pepper, to taste
Instructions
- Sauté onion, tomato and pepper in oil over medium heat, just until they begin to soften. Vegetables should be tender-crisp.
- Pour in the beaten eggs, season with salt and pepper, and scramble until set, about 3 minutes.
- Serve with any of the sides listed in the notes.
Notes
Accompaniments:
- Rice and beans
- Nopalitos
- Bacon, sausage or ham
- Carnitas, barbacoa or machaca
- Strawberries con crema or fresh fruit
- Fried potatoes
- Avocado
- Warm tortillas
- Wedges of queso fresco or favorite cheese
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 202Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 372mgSodium: 294mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 13g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
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x3srodriguez
Thursday 24th of October 2013
Reblogged this on sabrinasrecipes.
Rebekah | The Kitchen Gidget
Thursday 24th of October 2013
Thank you! Goes perfectly with your Fresh Black Beans!
health advocation
Thursday 24th of October 2013
wow sounds so awesome, i love this idea!