Huevos a la Mexicana

Huevos a la Mexicana

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Recipe by ELISE BAUER Course: BreakfastCuisine: MexicanDifficulty: Easy


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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!


  • 6 Eggs

  • 2 Green Onions, chopped all the way

  • 1 Fresh Tomato, peeled and chopped

  • 1 Jalapeno, sliced

  • 2 Tbsp Olive Oil

  • Oregano

  • Salt

  • 2 Tbsp Cilantro Leaves, fresh and chopped


  • 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.
  • 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.
  • 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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