Huevo a la Mexicana

Mexican Style Scrambled Eggs

Huevo a la Mexicana is an egg dish served throughout Mexico for breakfast in homes and restaurants. Any dish in Mexico that has “a la Mexicana” in the name will always be prepared with tomato, onion, and serrano chile just as this one is.

The name of this dish roughly translates as “Mexican style egg.” It is delicious, inexpensive, healthy, and simple to prepare. We make it at least once a week. Give it a try!

Huevo a la Mexicana
Huevo a la Mexicana a Classic Mexican Breakfast

Refried beans are typically served on the side. Black beans or pinto beans are good options. Although not in the photo, you should have two or three warm corn tortillas for each person.

This is an especially good dish if you happened to have a few too many tequilas or cervezas the night before. It will pick you right up. Actually, any dish with chile in it is a good pick-me-up when you have a hangover, but, that is an explanation for another post. :)

How to Make

Start by gathering all of the ingredients. The ingredients shown will make two generous servings. If you cook Mexican food frequently will already have the ingredients on hand.

Serrano chiles are normally used to prepare this dish but you can substitute jalapeño chiles which are milder and get great results. Cilantro and garlic are regional variations in this recipe.

Ingredients:

  • 4 eggs
  • 2 plum tomatoes (Roma)
  • 1/4 white onion
  • 1 serrano pepper
  • 1 clove garlic
  • 1 sprig cilantro
  • 1/2 tsp. salt plus to taste
Ingredients for Huevo a la Mexicana
Gather All the Ingredients
Chop the Ingredients
Chop the Vegetables

Chop the onion, tomato, serrano chile, garlic, and cilantro.

Add the Onions
Start by Adding the Onions to a Medium Hot Pan With 1 Tbsp of Oil

Heat a non-stick pan to medium. Add the cooking oil and then add the onion. Cook for 1 minute. Stir the mixture each time you add an ingredient.

Sauteeing Onions and Garlic
Add the Garlic and Sauté with the Onions

Add the garlic and cook for 1 minute.

Adding the Serrano Chile
Add the Serrano Chile

Add the serrano chile.

Sauteeing Onions and Serrano Chile
Sauté the Serrano Chile with the Onion and Garlic for 1 Minute

Cook for 1 minute.

Adding the Tomatoes
Add the Tomatoes

Add the tomatoes.

Cook the Tomatoes
Cook the Tomatoes for 2 Minutes

Cook for 2 minutes.

Add the Cilantro
Add the Cilantro

Add the cilantro

Four Cracked Eggs in a Bowl
Crack 4 Eggs into a Bowl and Season with Salt

Crack four large eggs into a bowl and season with a pinch of salt.

Beating Eggs
Beat the Eggs with a Fork

Beat the eggs lightly with a fork.

Add the Eggs to the Mixture
Pour the Beaten Eggs into the Pan

Pour the beaten eggs into your pan with the vegetables.

Let the Eggs Set
Allow the Eggs to Set Lightly

Allow the eggs to set lightly which will take about two minutes.

Huevo a la Mexicana Closeup
Gently Stir the Eggs Until Just Cooked

After the eggs are lightly set, stir the eggs gently until they are just cooked through. Be careful not to let the vegetables or eggs brown which really detracts from the dish.

How to Serve

Serve the eggs immediately with some refried beans and warm corn tortillas. Many people like to add a few spoonfuls of salsa to their eggs. This Mexican salsa complements the dish very well.

Let us know if you have any questions about how to prepare this recipe. You can contact us here.

Provecho!

Huevo a la Mexicana
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4.67 from 3 votes

Huevo a la Mexicana Recipe

Recipe for huevo a la Mexicana, a classic Mexican breakfast dish prepared with scrambled eggs, tomato, onion, and serrano chile. It is enjoyed throughout the country.
Course Egg
Cuisine Mexican
Keyword how to make huevo a la mexicana, huevo a la mexicana recipe, mexican eggs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 292kcal
Author Douglas Cullen

Ingredients

  • 4 large eggs
  • 2 small plum tomatoes Roma
  • 1 serrano chile
  • 1/4 white onion
  • 1 clove of garlic
  • 1 sprig of cilantro
  • 1 tbsp cooking oil
  • 1/2 tsp salt
  • 1 cup of refried beans
  • 6 to tortilla chips
  • 6 corn tortillas

Instructions

  • Chop the onion into 1/4 inch pieces.
  • Quarter the tomatoes and remove the seeds.
  • Chop the tomatoes into 1/4 inch pieces.
  • Finely chop the garlic.
  • Remove the stem, seeds, and veins for the serrano chile.
  • Finely chop the serrano chile.
  • Heat a non-stick pan to medium and add 1 tablespoon of cooking oil.
  • Add the chopped onion and cook for 1 minute.
  • Add the finely chopped garlic and cook for 1 minute.
  • Add the finely chopped serrano chile and cook for 1 minute.
  • Add the chopped tomato and cook for 2 minutes.
  • Add the chopped cilantro and a pinch of salt.
  • Crack 4 large eggs into a bowl.
  • Beat the eggs with a fork.
  • Add the beaten eggs to the pan with the cooked vegetables.
  • Let the eggs cook for about 2 minutes until they are lightly set.
  • Stir the egg mixture gently until the eggs are just cooked.
  • Adjust the salt to taste.
  • Serve with refried beans on the side.
  • Garnish the beans with 3 tortilla chips.

Notes

Notes
If your eggs are very small prepare with 5 eggs instead of 4. Do not allow the vegetables or the eggs to brown. A non-stick pan works best. If you want the dish to be hotter, add 1 extra serrano chile to the recipe. If you want it to be blazing hot, add 2. You can omit the cilantro and garlic if you choose. You will still have authentic huevo a la Mexicana.
Substitutions
You can substitute jalapeño chiles for the serranos. The dish won’t be quite as hot with jalapeños but still tasty.
Don’t substitute yellow onions for the white onions. The flavor won’t be right.

Nutrition

Calories: 292kcal | Carbohydrates: 20g | Protein: 17g | Fat: 15g | Sodium: 1341mg | Sugar: 4g

More Mexican Breakfast Recipes

8 comments… add one
  • GB

    After almost six months after pinning this recipe I finally was able to make them. I have to say, what a taste explosion in my mouth!!! These where fabulous! And going on my breakfast rotation. I used pickled jalapenos since that was all that I had on hand, and I sprinkled a little cheese on top before serving. Love. Love. Love these!

    • Glad you liked the recipe! The cheese is a nice touch to add some extra flavor. Cheers!

  • Lori

    So yummy. Made this for my And and myself. If u like Mexican food, this is a go to receipe

  • Tricia

    Lovely simple tasty meal that I am sure I will use regularly. Do you have a recipe
    for refried bean, that would be really good, I live in France and I am quite limited
    in ingredients I can buy for Mexican recipes.

    Thanks

  • oogabooga jones

    One whole serrano chili mixed w/ 4 eggs will blow your head off. back off and use 1 jalapeno!!–OJ

  • Yum

    Made this 3 times in the past week! So delicious and easy. Served as filling for breakfast tacos in homemade tortillas.

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