Huevos a la Mexicana Written by ryannimilwich on March 18, 2020 in Breakfast Jump to RecipePrint Recipe Print Huevos a la Mexicana 0 from 0 votes Recipe by ELISE BAUER Course: BreakfastCuisine: MexicanDifficulty: Easy Servings2-4servingsPrep time5minutesCooking time15minutesTotal time20minutes 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! Ingredients 6 Eggs2 Green Onions, chopped all the way1 Fresh Tomato, peeled and chopped1 Jalapeno, sliced2 Tbsp Olive Oil Oregano Salt2 Tbsp Cilantro Leaves, fresh and chopped Directions 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.