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.


  • 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 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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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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18 Comments / Reviews

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Did you make it? Rate it!

  1. 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)
  2. 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.


  3. 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.

  4. 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.


  5. 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!

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