How can something so simple taste so good? Huevos a la Mexicana is one of those traditional Mexican breakfasts you want to master.
This dish is super easy to make, tasty, and healthy! It takes less than 30 minutes to prepare and you probably have all of the ingredients in your kitchen every day: eggs, onions, tomatoes, and jalapeños.
What does it taste like?
To me, it tastes like home. Fluffy scrambled eggs sautéed with onions with a touch of heat from the diced green chile peppers. I’d serve the scrambled eggs with refried beans and serve with warm corn tortillas. Quick note on scrambling the eggs. The trick is to add just a splash of water to the bowl after you crack and whisk the eggs. The water, when heated on the stove, creates a steaming effect and aids in a fluffier end result. Learned this from a chef on the Food Network. Some folks will add a splash of milk.
- 2 tablespoons vegetable oil
- 8 large eggs
- 1 tsp salt, to taste
- 1/2 yellow onion, diced
- 2 jalapeños, seeded and veined, diced
- 2 medium tomatoes, diced
- ground black pepper
- In a large skillet, heat the oil over medium-high heat.
- In a medium bowl, crack the eggs adding a tablespoon of water and salt. Whisk with a fork and set aside.
- Add the onion and sauté for 3 minutes, until translucent.
- Add the jalapeños and tomatoes and cook for another 2 minutes.
- Add the whisked eggs and scramble until curds are set to your liking, stirring occasionally, about 20 minutes.
- Season with ground black pepper to taste.
The tomatoes will release water. You may want to cook your tomatoes longer to allow the liquid to evaporate.
Looking for another breakfast inspiration? Try our Creamy Cilantro Chilaquiles. We always get compliments on our blog for the chilaquiles recipe below.