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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Showing 4 of 14 Comments

  • 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

  • Ekta

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

  • 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 :(

  • 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.

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