Huevos a la Mexicana are Mexican-style scrambled eggs cooked in a tomato, onion, and jalapeño sauce. Similar to Huevos Rancheros but scrambled eggs and a little easier to make!
Huevos al la Mexicana, or Mexican-style eggs, are eggs cooked and scrambled in a tomato-based salsa. They’re very similar to huevos rancheros, but because they’re messed up, they’re less finicky and easier to prepare.
My mom made these “huevos” (pronounced weh-vose, starting like “when” without the n) for our family forever. In fact, our abbreviation word for them is simply “huevos”. It’s one of my favorite ways to make eggs!
More Mexican-inspired breakfast favorites
- Chorizo and eggs
- Easy Chilaquiles
- Huevos Rancheros
- Huevos Motuleños
- Breakfast tacos with chorizo and eggs
From the editors of Simply Recipes
Huevos a la Mexicana
Avoid handling jalapeño peppers with your bare hands. Take the peppers out of the jar with a fork, place them on a small plate and cut them with a knife holding the peppers with the fork. If you accidentally rub your eyes after directly touching a jalapeño pepper, you’ll never forget it. The stinging can be quite painful. If this happens, flush your eye straight out with water.
ingredients
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6 big eggs
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2 green onions, chopped (including the green parts)
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1 tomatodepending on the season, peeled and chopped, or 2 whole canned tomatoes
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1 canned Jalapeno chillicut
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2 tablespoon Extra virgin olive oil
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Chopped fresh oregano 1 prize dried oregano
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shake 1 Salt from a salt shaker for every 1 egg used
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2 tablespoon freshly chopped coriander leaves
method
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Sauté onions, then add tomatoes, oregano, and jalapeño:
Heat olive oil in a large skillet over medium-high heat. Add the onions and sauté them for a minute or two.
Add the chopped tomatoes and cook over medium-high heat for a few minutes, until slightly cooked and mushy and some of the moisture has evaporated. It’s okay if the tomatoes turn a little brown.
Add the oregano. Add the jalapenos.
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Add the eggs and stir:
Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to incorporate the sauce and lightly beat the eggs.
Remove from the heat when the eggs have reached the desired consistency.
If using a cast iron skillet, remove the eggs from the skillet and place them in a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan.
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Surcharge:
Sprinkle the eggs with chopped fresh coriander. Serve with bread or heated tortillas. Serves 2 or 3 depending on how many eggs you want per person.
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| nutritional information (per serving) | |
|---|---|
| 178 | calories |
| 14g | Fat |
| 3g | carbohydrates |
| 10g | protein |
