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4.60 (5 ratings)

Huevos a la Mexicana (Mexican Style Scrambled Eggs)

This nostalgic and comforting breakfast or brunch is a simple mixture of sautéed onions, jalapeños, and tomatoes scrambled with farm fresh eggs.
Prep Time15 minutes
Cook Time10 minutes
Course: All Recipes, Breakfast
Cuisine: Mexican, Tex-Mex
Servings: 6
Author: Yvette Marquez

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.

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