Mexican-Style Scrambled Eggs
Scrambled eggs with tomato, onion and serrano chilli — the colours of the Mexican flag.
About this recipe
Huevos a la mexicana is a quick, colourful breakfast of scrambled eggs with diced tomato, onion and serrano chilli, mirroring the green, white and red of the Mexican flag. It is one of the simplest and most popular breakfasts in Mexican homes.
History & Origin
Huevos a la mexicana is probably the most popular and everyday breakfast in homes across México. Its name refers to the three colours of the Mexican flag: the green of the serrano chilli, the white of the onion and the red of the tomato. Although its precise historical origin is unknown, this combination of basic Mexican cooking ingredients has been prepared since the colonial era when the hen's egg was integrated into the Mesoamerican diet. It is the breakfast that every Mexican mother teaches her children to cook as a first recipe, thanks to its simplicity and speed of preparation. It is served with warm sweetcorn tortillas and refried beans, and is a classic of the fondas and budget eateries that feed millions of Mexicans every morning.
Estimated cost
£5.85
Total cost
£2.93
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
420
Calories
18g
Protein
32g
Carbohydrates
24g
Fat
2g
Fibre
720mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Pica the tomatoes in cubes de half centimetro, desechando el corazon. Pica la onion in cubes finos y the serrano chillies finely (with o deseeded to taste).
💡 The cubes should be pequenos y uniformes for that se cocinen rapido y se mezclen well with el egg.
- 2
Heat the tablespoon of oil in a wide frying pan over medium-high heat.
- 3
Sauté the onion for 1 minute. Add the serrano chilli and cook for 30 seconds more. Add the tomato and sauté for 2 minutes until it releases some juice.
- 4
Beat the eggs in a bowl with the salt. Pour them over the vegetables in the frying pan. Cook, stirring gently with a wooden spatula, for 2-3 minutes until the eggs are set but still moist.
💡 Don't over-stir; gentle, sweeping movements create large, juicy pieces. Mexican-style scrambled eggs should not be dry.
- 5
Retira of the heat inmediatamente when the eggs aun se vean ligeramente humedos; el calor residual terminara de cocinarlos.
- 6
Serve immediately with warm refried beans on the side and warm corn tortillas. Add salsa verde or roja to taste.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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