Huevos a la Mexicana

MexicanGluten-FreeLow Carb

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!

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Huevos a la Mexicana Recipe

  • 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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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20 Comments / Reviews

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Did you make it? Rate it!

  1. Robert B

    I have no idea why I actually looked up this recipe since I usually make my own version and the family always loves it. My wife and I were going to prepare them last Sunday for family dinner, but unfortunately we both caught COVID before we could have the kids over. We’re ok and on the road to getting better though.
    Here’s my version:
    In a skillet, sauté finely diced white onions and finely diced ham (sometimes I use deli ham slices chopped, sometimes the diced ham in the pack, and sometimes, usually around Thanksgiving or Christmas, chopped spiral ham) in some olive oil.
    When the onion starts getting nice and golden, I add one tablespoon of (the can version) “petite diced tomatoes with jalapeños” including liquid per person.
    To that I add some salt and pepper, and cumin to taste, stir it up, lower the heat to low-medium, cover it and let it simmer stirring occasionally.
    While this is going on, I start up the oven to around 375°F and place two tortillas per serving on a cookie sheet and sprinkle one of them with quesadilla cheese and leave the other one plain.
    Now I scramble the eggs, 1 per person, in a bowl and add salt and pepper.
    At this time I get really busy because everything will come off nicely at the same time: place the cookie sheet in the oven (should have preheated by now) and pour the beaten eggs into the simmering mix in the skillet. This I now stir constantly until the eggs have lost their runniness and most of the liquid of the tomatoes has been absorbed or evaporated, but not all ;)
    Now I take the eggs off the heat and the tortillas out of the oven.
    Quesadilla (tortilla with cheese) on bottom, cover with plain tortilla, and place a dollop of egg mix on the tortilla.
    Top with some queso frijolero (a white crumble cheese that goes splendid with beans or this dish) and enjoy
    Usually I also add some crumbled browned chorizo on it for extra umph

    I know this was a long recipe but I can’t make them concise…

    Show Replies (1)
  2. James

    Simplication hack:
    For each egg, use a tablespoon of fresh pico de gallo salsa. It consists of the required finely chopped tomato, onion, and hot peppers.

    Show Replies (2)
  3. Vicky

    For the version I make, I de-seed a Serrano pepper and mince, cut the tomatoes in half and grate them into the pan and add garlic. It’s the way my dad would make it. Such good flavor.

    xxxxxyyyyy

  4. 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.

  5. 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.

    xxxxxyyyyy

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