Mexican Scrambled Eggs Huevos A La Mexicana Recipe

I created a Mexican Scrambled Eggs Recipe that blends bright chiles, onion, and tomato with fluffy eggs into a colorful, budget-friendly dish perfect for breakfast or lunch.

I’ve cooked a lot of egg dishes, but Huevos a la Mexicana kept pulling me back. In my hunt for the Best Egg Scramble Recipes I kept tweaking until the bright bite of Roma tomatoes and a little jalapeño felt right.

This Mexican Scrambled Eggs Recipe is simple, cheap and colorful, but it surprises you with layers of flavor that arent showy, they just work. It looks like a humble plate but somehow wakes up everything on the table, makes you wanna dig in fast.

I didn’t mean to perfect it, just wanted a good quick meal, and now people ask for it nonstop.

Ingredients

• Big protein boost, creamy when cooked, vitamin B and D keeps you full
• Bright, slightly sweet, adds acidity, good vitamin C and fiber, low calorie
• Adds savory bite, some fiber and antioxidants, mellows and gets sweet when cooked
• Gives heat and bite, small vitamin C source, can boost metabolism for some
• Fresh herbal zip, tiny vitamins, brightens flavors, some people say it tastes soapy
• Crumbly mild salty cheese, adds creamy texture, brings calcium and extra calories
• Earthy chewy base, provides carbs and some fiber, keeps it traditional and hand held
• Neutral cooking fat, adds calories, helps eggs cook smooth without sticking

Ingredient Quantities

• 4 large eggs
• 2 medium Roma tomatoes diced
• 1/4 cup white or yellow onion finely chopped (about 1/2 small onion)
• 1 small jalapeño or serrano chile seeds removed and chopped (adjust to taste)
• 1 tablespoon vegetable oil or neutral oil
• 1/2 teaspoon fine salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons chopped fresh cilantro optional
• 1/4 cup crumbled queso fresco or queso blanco optional
• 1 tablespoon milk or water optional
• 4 small corn tortillas optional

How to Make this

1. Prep everything first: dice the tomatoes, finely chop the onion, remove jalapeño seeds (or leave some if you like heat) and chop, chop the cilantro, crumble the queso, and beat the 4 eggs with the 1 tablespoon milk or water if using plus the 1/2 teaspoon salt and 1/8 teaspoon pepper; set the tortillas to warm if you want them.

2. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat until it shimmers, dont let it smoke.

3. Add the chopped onion and cook 1 to 2 minutes until translucent, then add the chopped jalapeño and cook another 30 to 60 seconds so it softens and loosens its flavor.

4. Stir in the diced tomatoes and a small pinch more salt if needed, cook until the tomatoes soften and most of the excess liquid is gone, about 2 to 3 minutes; if theyre very juicy, spoon off some liquid so the eggs wont get watery.

5. Turn the heat down to medium low, pour the beaten eggs over the tomato mixture and let them sit undisturbed for a few seconds to start setting.

6. Gently push and fold the eggs with a spatula into soft curds, scraping the pan so nothing sticks, keep the curds large and remove from heat when theyre a little softer than you want because residual heat will finish them.

7. Stir in the chopped cilantro and sprinkle the crumbled queso fresco over the eggs off the heat so it softens but doesnt fully melt, taste and adjust seasoning.

8. Warm the 4 small corn tortillas in a dry skillet or microwave, serve the huevos a la Mexicana immediately with tortillas and extra cilantro or cheese if you like.

Equipment Needed

1. Nonstick skillet (8 to 10 inch), for cooking the onions, tomatoes and eggs
2. Rubber or silicone spatula, to gently fold the eggs into big soft curds
3. Medium mixing bowl, to beat the eggs with milk or water and salt and pepper
4. Whisk or fork, for beating those eggs (a fork works fine)
5. Cutting board, for tomatoes, onion, jalapeño and cilantro
6. Sharp chef’s knife, for quick clean cuts (and a small paring knife if you prefer)
7. Measuring spoons, for the salt, pepper and that tablespoon of oil or milk
8. Slotted spoon or regular spoon, handy to skim off excess tomato juice if needed
9. Second dry skillet or microwave safe plate and kitchen towel, to warm the corn tortillas

FAQ

Mexican Scrambled Eggs Huevos A La Mexicana Recipe Substitutions and Variations

• Roma tomatoes: dont have fresh? Use 1/2 cup canned diced tomatoes drained, or about 1 cup halved cherry tomatoes for a sweeter burst.
• Jalapeño or serrano: for milder heat use 2 tablespoons canned diced green chiles, or swap with 1 small roasted poblano for a smoky, gentle kick.
• Queso fresco or blanco: replace with crumbled feta or cotija, same amount (about 1/4 cup), just taste as you go since feta can be saltier.
• Corn tortillas: use small flour tortillas warmed on the griddle, or serve the eggs on toasted bread or crispy tostadas if you want crunch.

Pro Tips

1) Dry the tomatoes first if theyre juicy. Cut out seeds or scoop out the watery pulp, or pat the dice with a paper towel before they hit the pan. Too much tomato liquid makes the eggs thin and soggy.

2) Cook low and check early, you wont believe how fast eggs keep cooking after you take them off the heat. Use medium-low once the eggs go in, fold gently for big soft curds, and pull the pan when theyre still a tad softer than you want.

3) Be careful with salt and chile timing. Salting tomatoes early pulls out moisture so plan for that, and remove some jalapeño seeds to control the heat but taste as you go, its easy to add more heat but impossible to take it away.

4) Finish and serve smart. Crumble the queso and sprinkle it off the heat so it softens without fully melting, toss in cilantro at the end for brightness, and warm tortillas then wrap them in a towel so they stay soft and pliable.