Huevos A La Mexicana are a delicious way to enjoy scrambled eggs sautéed with the classic Mexican veggies: peppers, onion and tomatoes.
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Mexican Scrambled Eggs
Hello friends! Today we’re talking about how to make the best Mexican scrambled eggs!
I’m sharing how I make them in my own kitchen so that the eggs are soft, creamy, flavorful and delicious.
Scrambled eggs was my first thing I learn to cook at 9 years of age! So you can say I’ve been perfecting them for many years! When it comes to scrambled eggs, I look for the eggs to be soft, creamy but not wet.
🩷 xoxo, Ana
What does “A La Mexicana” mean?
Usually means that the dish is made with three main vegetables: green peppers, white onion and tomato. These colors represent the Mexican flag and also the flavors. These combination of veggies is the most popular in Mexico for a good reason… it adds tons of flavor to any dish!
There are many recipes like Migas or Machaca Con Huevos and Bistec con Papas where the basic veggies are peppers, onions and tomatoes. You’ll not be disappointed if you try them out!
Ingredients notes:
For this recipe all you need is fresh eggs, your favorite green pepper (I use anaheim or jalapeños, if you like it spicy add a serrano chile too), white onion, a ripe tomato plus salt and pepper. Oh and a little oil or butter to saute the veggies.
My hubby likes to add some meat to it at times like bacon or cooked sausage (crumbled) and it turns out delicious!
**A full ingredient list with exact amounts can be found in the recipe card below.**
How To Make Huevos A La Mexicana
Step 1) Crack the eggs into a medium bowl and season with salt and pepper. Whisk with a fork until blended. Set aside.
Step 2) Heat the oil in a medium non stick skillet over medium to high heat. When the oil is hot (but not smoky), add the chopped onion and pepper. Saute for 2 minutes or until the onion starts to turn translucent.
Step 3) Add the tomato and saute for 1 to 2 minutes until the tomato starts to soften up. Season the veggies with a little salt and pepper too.
Step 4) Lower the heat to medium-low heat. Pour in the eggs, and let them cook for a few seconds without stirring.
Note: don’t cook the tomato until it gets mushy. The perfect consistency is when it’s soft but you can still see the shape.
Step 5) With a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
Remove the pan from the heat when the eggs are set but not dried out.
Serve and eat immediately while hot. Serve with an extra sprinkle of salt, a grind of black pepper and salsa or hot sauce (if desired).
Tips and Notes
- Use a nonstick pan and a silicone or wood spatula — To prevent the eggs from sticking to the pan, make sure to use a high-quality nonstick pan. A silicone spatula works great to sweep the eggs as they cook.
- Don’t overcook your eggs! The eggs are done when they are no longer liquid, the curds are large and clumped together, but they still glisten with a little moisture.
- Store leftover eggs in an airtight storage container for up to two days.
- To reheat refrigerated scrambled eggs, melt some butter in a pan over medium low heat and reheat for a couple of minutes.
- You can also freeze scrambled eggs. You can make burritos and freeze to eat on the go! Defrost overnight in the refrigerator and heat in the microwave for a minute at the time until heated thru.
What to serve with
What do you have with huevos a la mexicana to make it a full meal? My favorite way to serve Mexican-style eggs is with refried beans and either corn or flour tortillas. And even though it already has veggies, topping it with a good salsa will be the perfect touch!
Need more ideas? Make burritos, breakfast tacos, breakfast tostadas, quesadillas, or add the eggs on top of tlacoyos. However you decide to have them, they will be a hit!
More Mexican Breakfast
Print Recipe:
Huevos A La Mexicana
Equipment
- 1 medium non stick skillet
Ingredients
- 5 large eggs
- salt and pepper to taste
- 1 Tablespoon vegetable or olive oil. Butter will work too.
- ⅓ cup white or yellow onion - chopped into small cubes
- ⅓ cup anaheim or jalapeño pepper - chopped into small cubes
- 1 roma tomato
Instructions
- Crack the eggs into a medium bowl and season with salt and pepper. Whisk with a fork until blended. Set aside.
- Heat the oil in a medium non stick skillet over medium to high eat. in a medium non-stick pan over medium heat.
- When the oil is hot (but not smoky), add the chopped onion and pepper. Saute for 2 minutes or until the onion starts to turn translucent.
- Add the tomato and saute for 1 to 2 minutes until the tomato starts to soften up. Season the veggies with a little salt and pepper too.
- Note: don't cook the tomato until it gets mushy. The perfect consistency is when it's soft but you can still see the shape.
- Lower the heat to medium-low heat. Pour in the eggs, and let them cook for a few seconds without stirring.
- With a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
- Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
- Remove the pan from the heat when the eggs are set but not dried out.
- Serve and eat immediately while hot. Serve with an extra sprinkle of salt, a grind of black pepper and salsa or hot sauce (if desired).
This recipe is delicious! I make them at least twice a week along with your flour tortillas. So good!
Delicia de desayuno a la mexicana 👏👏😀 ⭐️⭐️⭐️⭐️⭐️
Now I need to make these Huevos a la Mexicana!!! Yum!