BreakfastEasy

Mexican-Style Scrambled Eggs

Name: Mexican-Style Scrambled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 tbsp Vegetable oil; 0.25 White onion; 2 Serrano chile; 150 g Refried beans; 4 Egg; 2 Tomato; 0.5 tsp Salt; 4 Corn tortilla

20 min (10 prep + 10 cook) Easy 2 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: Feb 4, 2026 · Updated: May 12, 2026

Scrambled eggs with tomato, onion and serrano chile — 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 chile, 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 chile, 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

$14.45

Total cost

$7.22

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

420

Calories

18g

Protein

32g

Carbohydrates

24g

Fat

Fiber

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 chiles 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
Calienta la tablespoon de oil en a sarten amplia over medium heat-alto.
3
Sauté the onion for 1 minute. Add the serrano chile 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 skillet. 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
Sirve de inmediato with refried beans calientes a un costado y tortillas de maiz calientes. Acompana with salsa verde o roja to taste.