This Mexican scrambled eggs recipe, also known as Huevos a la Mexicana, is a classic breakfast loved across Mexico. The eggs are softly scrambled with lightly cooked vegetables such as tomato, onion, and serrano pepper, creating a hearty dish that feels homemade and nostalgic. It is perfect for breakfast or brunch, especially when served with warm tortillas.
Ingredients
UNITSIngredients
1 tablespoonVegetable oil
⅓ cupWhite onion (chopped)
1Serrano pepper (finely diced)
2Plum tomato (diced)
4Eggs
to tasteSalt
Follow
Directions
Description - Step 1
Prep the vegetables
Chop the onion, serrano pepper, and tomatoes into small, even pieces. Keep everything ready before you start cooking.
Description - Step 2
Heat the pan
Place a non-stick pan over medium-high heat and add the oil. Let it warm up until it lightly shimmers.
Description - Step 3
Sauté the veggies
Add the chopped onion and cook for about a minute. Then, add the serrano pepper, followed by the tomatoes and cook for about 2 minutes until softened but not overcooked.
Description - Step 4
Add the eggs
Crack the eggs into a bowl and beat them lightly until the yolks and whites are just combined. Pour the eggs evenly over the cooked vegetables and season with salt.
Description - Step 5
Gently scramble
Let the eggs cook undisturbed for about a minute or until they begin to set around the edges. Gently fold them with the vegetables, keeping the curds soft and slightly chunky for the best texture.
Description - Step 6
Finish and serve
Remove from heat as soon as the eggs are set and serve hot.
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Mexican
Easy
Main Course
