Huevos a la Mexicana

Huevos al la Mexicana, or Mexican-style eggs, are essentially eggs, cooked and scrambled in salsa. My mother has been serving “huevos” (pronounced weh-vose, with the beginning like “when” without the n) prepared like this forever, as her mother before her. Ours was the only family I knew growing up that had eggs prepared this way on a regular basis.

Huevos a la Mexicana Recipe



  • 6 fresh eggs
  • 2 green onions, chopped all the way including the green parts
  • 1 fresh tomato, peeled and chopped if in season, (2 tomatoes from a can if good fresh tomatoes are not available)
  • One canned jalapeño pepper, sliced*
  • 2 Tbsp olive oil
  • Oregano, a sprinkling of fresh if available, dry if not
  • Salt, one shake from a salt shaker for every egg used
  • Cilantro leaves, fresh and chopped, a couple of Tbsp


1 Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It's okay if the tomatoes brown a bit. Add the oregano. Add the jalapeño.

2 Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs. Remove from heat when the eggs are cooked to the desired consistency. If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan. Sprinkle the eggs with cilantro.

Serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs per person you want.

* Try to avoid handling jalapeño peppers with your bare hands. Remove the pepper from the jar with a fork, place on a small plate, and cut with a knife holding the pepper with the fork. If you by accident rub your eyes after directly handling a jalapeño pepper, you'll never forget it. The stinging can be quite painful. If that happens wash your eye out directly with water.

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  1. Heather

    When your recipe calls for green onion, are you referring to scallions? The only canned jalapenos I found at the first store I visited were pickled. What kind do you typically buy?

    Hi Heather, yes on the scallions and yes on the pickled jalapenos. ~Elise

  2. Ekta

    Your Huevos a la Mexicana is a great recipe… thanx my fiance loves it

  3. Kevin

    Tasty! We had this for breakfast a few minutes ago (I threw 3 chopped up sausage links into the mix), and it was fantastic.

    I left out the cilantro though. Did you ever notice that if you squish a stinkbug, the scent it emits is identical to the smell of crushed cilantro? I haven’t been able to eat cilantro since I noticed that :(

  4. Albert

    In my family we don’t scramble the eggs, we let them cook whole in the salsa and we eat them with tortillas and refried beans.

    We don’t fry the eggs; this just adds more grease to the plate, instead this way they cook whitout the need for oil. Kinda like poached eggs in salsa.

  5. Brenda

    Al’s recipe of the eggs cooked in the salsa without scrambling them is called Huevos Ahogados (drowned eggs) but if you scramble the eggs and let them cook in the salsa those will be Huevos al albañil (bricklayer eggs). The chili in the salsa may change so the Huevos Ahogados wouldn’t be hot but the Huevos al albañil can be very hot.

    Brenda from Xalapa Veracruz México

  6. Smriti

    Hi Elise,

    I tried this recipe for breakfast and it turned out pretty good. I increased the proportion on veggies as compared to the egg. Thanks for the recipe!

  7. Sian

    Hi Elise,

    This is the same as an Indian (from India, not native American) recipe…Burji Scrambled Eggs. I think its from the Parsee community. The only difference is the oregano is substituted with ground pepper and the jalapenos are substituted with chopped green chillies.

    Surprised to find there is an exact Mexican equivalent. I wonder what else there is in common.

  8. Stephani

    I just tried out this recipe for 2 people (split everything in half… except I used 4 eggs instead of 3). This is so delicious.. I love it. It’s a little salty for my taste, but I’ll be sure to adjust that next time. I’m also considering adding another egg in.. but I think (currently) the only flaw is its saltiness. Thanks!

  9. Sherihan

    Yummyyyyyyyyy, i made this twice for one person (me of coarse :D) with one whole egg+one egg white, its defenitly gonna be one of my regulars.
    i always love the smell&taste of browned green onions and the cilantro finaly is amazing, i just added hot sauce and a shreded parmesan cheese and rabbed it in a tortilla and waaam!!! eat all up :D
    defenitly gonna make for a group dinner or light lunch.

  10. Jeanine

    I grew up with this recipe as well, except we put pieces of tortilla chips in the mixture. When it cooks they get soft, and the tortilla flavor along with the salt adds to the dish very nicely.

    Sounds like migas. So good! ~Elise

  11. Ann

    Thanks, Elise, for this recipe. I’ve used it many a time when in need of a quick and hearty breakfast. I enjoy your site … and check it often. Love the new kitchen. Cheers!

  12. Raquel

    I have to post my family’s version of this. I’ve been eating it since I was a little one, and everyone who has tried it loves it as well. I believe my grandmother simply calls it “Huevos con chile”.

    6 large eggs
    1 small yellow onion, chopped fine
    1/4 or 1/2 jalapeno pepper, depending on taste and heat of pepper, crushed in a mortar and pestle with 2 tbsp of water
    1/2 to 2/3 c Tomato sauce
    Cheese (varies. In my opinion, the mexican queso at the supermarket is the absolute best, with pepperjack being the second. Cheddar and Colby jack are good, too)
    Salt and Pepper to taste

    Fry the onions in oil until light brown. Crack each egg into the pan, use spatula to mix around gently, but do not overmix. When eggs are almost cooked, add the jalapeno mixture. Add tomato sauce and stir. Eggs should be a light orangy-pink.

    Let it all heat up again, turn the pan off and top with the cheese, a pinch of salt and pepper. My grandmother lets it sit while heating up the flour tortillas, and when she is finished, the cheese has all melted.

    These are the best eggs I have ever eaten, period. I hope you get to try them someday!

  13. Tina

    Very quick, easy, and tasty recipe! The fiancee loved it. Of course, I had to add a cup of shredded Monterey Jack cheese during the final moments of cooking.

  14. Odi

    I don’t like eggs, but I read this and will try it for my other half, who does. Just wanted to comment that if if you do rub pepper in your eyes, the fastest way to take off the sting is to lick a pinch of salt. Works for eyes, but not any other body part, as far as I know. Why does that work? Don’t know that either.

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