Huevos a la Mexicana (Mexican Scrambled Eggs)

These Mexican-style scrambled eggs are a classic Mexican breakfast that will quickly become a favorite. Huevos a la Mexicana are ready in just 15 minutes and made with a delicious combination of fresh eggs, tomatoes, onions, and chile peppers. 

I love scrambled eggs as much as anyone else, but they can get a little boring at times. When I’m looking for something more exciting, I always turn to these Mexican scrambled eggs. It takes your average scramble and instantly upgrades it to something ten times more flavorful.

This egg dish is the perfect way to spice up your morning routine for many reasons.  All you do is chop your veggies, whisk your eggs, and cook it all up.

It’s also wholesome, nutritious, delicious, and incredibly easy to customize. Take inspiration from Huevos Rancheros and drizzle the final dish with ranchero sauce. Add fresh spinach, cilantro, or avocado.

Top the final dish with queso cotija or shredded cheese. Turn it into breakfast tacos or breakfast burritos. These eggs are delicious and versatile. 

What are Huevos a la Mexicana?

Huevos a la Mexicana translates to "Mexican style eggs". This traditional egg dish is served in homes and restaurants all over Mexico. Basically, Huevos a la Mexicana is eggs scrambled with white onion, Roma tomatoes, and chile peppers. They are traditionally served with corn or flour tortillas, beans, and cilantro. 

In Mexican cooking, "a la Mexicana" usually refers to anything cooked with tomato, white onion, and either jalapeno or serrano chile peppers.  Many people think the "a la Mexicana" is a reference to the Mexican flag from the three colors in this classic mixture - red, green, and white.

If you love making Mexican egg dishes, don't miss this authentic Machaca con Huevo recipe.

Ingredients and Substitutions

To make this flavorful breakfast dish, you will need a few key ingredients:

• Eggs: Normally this dish is made with farm-fresh eggs for the best flavor. Any eggs can be used, including egg whites if you prefer. 
• Tomatoes: Roma tomatoes are most often used in Mexican cuisine. Swap in any tomatoes you have on hand, including drained canned diced tomatoes if that's all you have.
• Onion: White onion is used most often in Mexican cooking but this dish works with yellow onions or red onions as well. For a milder flavor, swap in diced green onions.
• Jalapeno: Huevos a la Mexicana are almost always made with jalapeno peppers or serrano peppers. Swap in poblano peppers for a milder heat. 
• Spices: I like to keep things simple with salt, pepper, and oregano. Fresh cilantro is delicious to finish the dish. 

Shortcut: Use pico de gallo instead of chopping all of the vegetables individually. Just make sure to drain over any liquid so the eggs aren't watery. 

How to Make Huevos a la Mexicana

This dish is incredibly simple to make. Start by dicing the onion, tomatoes, and jalapenos into small pieces. Some people like to remove the seeds and juice from the tomatoes as well. 

Use a fork to whisk the eggs. Season them with salt, pepper, and oregano. Set aside.

Heat some oil in a skillet, usually, I like non-stick skillets for eggs. Add the onions and cook for a couple of minutes until they begin to soften. Add the jalapenos and continue to cook. Finally, add the tomatoes.

The vegetables should be softened but still, have some texture.  If there is any excess moisture in the pan, wipe it with a paper towel.

Push the vegetables to one side of the skillet and add the eggs. Let them begin to firm up. Then slowly stir and scramble the eggs, incorporating the vegetables. 

Continue to cook the eggs until they are done to your liking. Serve with tortillas. 

Recipe Tips and Variations

This dish is fantastic for customizing and making your own. To give you a hand, here are some of my top tips and variations:

• Add some meat: Although eggs have a considerable amount of protein, you can easily beef up this dish (no pun intended) with some meat. My top choices include chorizo, bacon, and leftover machaca. Machaca is traditionally prepared with eggs (huevos con machaca), so this is a perfect match. 
• Make it cheesy: Try adding shredded Mexican cheese, crumbled queso fresco, or queso cotija.
• Add more vegetables: Add more vegetables to this dish if you like. Spinach, bell peppers, and cauliflower all work well.
• Adjust the heat: For a spicier dish, swap the jalapeno pepper for serrano or habanero peppers. If you want a milder version, you can swap out the jalapeno pepper for green bell pepper. or poblano pepper.

How to Serve Mexican Scrambled Eggs

Huevos a la Mexicana can absolutely stand on its own, but it also tastes fantastic with a variety of accompaniments. Here are some of my favorite ways to serve this dish:

• Tacos: Transform this dish into the breakfast tacos of your dreams by pairing them with warm corn tortillas or flour tortillas. Then, top them off with sliced avocado, fresh jalapeno, and a sprinkle of chopped cilantro. Add your favorite salsa, like this salsa verde,  for extra heat.
• With beans: Black beans, pinto beans, and quick refried beans are all satisfying ways of adding a ton of protein and fiber to make this dish even more satisfying.
• Breakfast burrito bowls: Turn this dish into the ultimate breakfast burrito or burrito bowl by adding it to a bowl with breakfast potatoes or rice, beans, and avocados. Super filling and oh-so-delicious!
• Quesadillas: Add these eggs to a quesadilla with beans and cheese for a delicious take on a breakfast quesadilla.  You could also serve these eggs with cheese quesadillas on the side. 

Storage and Leftovers

Because this dish takes less than 15 minutes to make, it’s not really one that you need to make ahead of time. That being said, you can easily store the leftovers if needed.

To store this dish, allow it to cool to room temperature before transferring it to an airtight storage container. Then, you can store it in one of a few ways:

• In the fridge for up to 2-3 days.
• In the freezer for up to 1-2 months.

To reheat leftovers, simply allow them to thaw (if needed) and reheat on the stovetop until warmed through.

Pro Tip: Tightly pack your leftovers into tortillas before freezing them for the ultimate breakfast burritos.