Huevos a la Mexicana (Mexican Scrambled Eggs)
Soft scrambled eggs cooked with tomato, white onion and serrano chilli, the red, white and green of the Mexican flag. A 15-minute breakfast served with beans and warm tortillas.
Servings
Ingredients
Nutrition
Per serving
Steps
Soften the onion and chilli
Heat the oil in a medium frying pan over medium heat. Add the onion and chilli and cook, stirring now and then, for 2–3 minutes.
- 1 tbsp vegetable oil
- ¼ white onion
- 1–2
✅ Done when: onion is soft and translucent, not browned
Cook the tomato
Add the diced tomato and a small pinch of the salt. Cook over medium heat for about 3 minutes, stirring occasionally.
- 1 tomato
- pinch (about ⅛ tsp) salt
✅ Done when: tomato has softened and released its juice
Add the eggs
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Scramble gently
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Serve
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Soften the onion and chilli
Heat the oil in a medium frying pan over medium heat. Add the onion and chilli and cook, stirring now and then, for 2–3 minutes.
- 1 tbsp vegetable oil
- ¼ white onion
- 1–2
✅ Done when: onion is soft and translucent, not browned
Cook the tomato
Add the diced tomato and a small pinch of the salt. Cook over medium heat for about 3 minutes, stirring occasionally.
- 1 tomato
- pinch (about ⅛ tsp) salt
✅ Done when: tomato has softened and released its juice
Add the eggs
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Scramble gently
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Serve
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The Story Behind the Dish
Huevos a la mexicana is the everyday breakfast of Mexican homes and fondas (small family restaurants). The name comes from its colours: red tomato, white onion and green chilli, like the national flag.
It's often wrapped in a tortilla as a taco de huevo for a quick breakfast on the go.
⭐ Why It's Famous
Simple, fresh and gently spicy, it's the taste of a Mexican morning.
💡 Fun Fact
Many Mexican dishes 'a la mexicana', from steak to chicken, use the same trio of tomato, onion and chilli.
All over Mexico
19.43°N, -99.13°W
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