Huevos a la Mexicana

Huevos a la Mexicana are Mexican-style scrambled eggs cooked in a sauce of tomatoes, onions, and jalapeño. Similar to huevos rancheros, but scrambled and a bit easier to make!

Huevos Mexicana
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!

More Mexican-Inspired Breakfast Favorites

From the Editors Of Simply Recipes

Huevos a la Mexicana

Prep Time 8 mins
Cook Time 15 mins
Total Time 23 mins
Servings 2 to 4 servings

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 large eggs

  • 2 green onions, chopped (including the green parts)

  • 1 tomato, peeled and chopped if in season, or 2 canned whole tomatoes

  • 1 canned jalapeño pepper, sliced

  • 2 tablespoons extra virgin olive oil

  • Chopped fresh oregano or 1 pinch dried oregano

  • 1 shake salt from a salt shaker for every 1 egg used

  • 2 tablespoons chopped fresh cilantro leaves

Method

  1. Sauté the onions, then add the tomatoes, oregano, and 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 the eggs and scramble:

    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.

Nutrition Facts (per serving)
178 Calories
14g Fat
3g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 178
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 17%
Cholesterol 279mg 93%
Sodium 347mg 15%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 10g
Vitamin C 6mg 32%
Calcium 55mg 4%
Iron 2mg 10%
Potassium 218mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.