Huevos a la Mexicana

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Huevos a la Mexicana are Mexican style scrambled eggs, cooked in a sauce of tomatoes, onions, and jalapeño. Like huevos rancheros, but scrambled. EASY and so good!

Photography Credit: Elise Bauer

Huevos al la Mexicana, or Mexican-style eggs, are eggs cooked and scrambled in a tomato-based salsa. They are a lot like huevos rancheros, but because they are scrambled, they’re less fussy and easier to make.

My mother has been making these “huevos” (pronounced weh-vose, with the beginning like “when” without the n) for our family forever. In fact, our shortcut word for them is simply “huevos”. It’s one of my favorite ways to make eggs!

Huevos a la Mexicana Recipe

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  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 2 to 4

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.

Ingredients

  • 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

Method

1 Sauté onions, add tomatoes, oregano, jalapeño: 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 Add eggs and scramble them into the sauce: 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.

3 Serve: Sprinkle the eggs with chopped fresh cilantro. Serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs per person you want.

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Links:

Huevos Rancheros here on Simply Recipes

Huevos Mexicana

Showing 4 of 14 Comments

  • 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.

  • 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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