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5.0 from 12 votes

Mexican Scrambled Eggs -- Huevos a la Mexicana

These Mexican Scrambled Eggs are perfect for weekend mornings: well-balanced, super easy to make, and they have real kick!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Calories: 175 kcal
Course: Main Course , Breakfast
Cuisine: Vegetarian

Ingredients

  • 1 Roma tomato
  • 1/8 onion
  • 1 Jalapeño
  • 4-6 sprigs cilantro
  • 5 eggs
  • refried beans (optional)
  • corn tortillas (optional)
  • 1/4 teaspoon salt
  • freshly cracked black pepper
  • 1-2 tablespoons oil
  • 1 tablespoon butter (optional)

Instructions

    Cup of Yum
  1. Finely chop 1 jalapeno and 1/8 of an onion.
  2. Rinse and finely chop 4-6 sprigs of cilantro.
  3. Roughly cut out the seeds of the tomato and discard.  Finely chop the tomato, season with a pinch of salt, and let it drain on a paper towel.
  4. Whisk 5 eggs together.
  5. Lightly saute the onion and jalapeno in a dollop of oil (and some butter if you want.)
  6. Add the eggs and season with 1/4 teaspoon salt and freshly cracked pepper.  Cook on medium-low heat, turning frequently.
  7. Just before the eggs are done cooking add the tomatoes and cilantro.  Mix well and cook for an additional minute.
  8. Taste for seasoning and add more salt if necessary (I usually do).
  9. Serve immediately.

Notes

  • You can use serrano peppers instead of jalapenos if you want.
  •  
  • Feel free to serve with warm corn tortillas loaded with beans and cheese. 

Nutrition Information

Calories 175kcal (9%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 175

% Daily Value*

Calories 175kcal 9%

* Percent Daily Values are based on a 2,000 calorie diet.