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Mexican

Huevos a la Mexicana (Mexican Scrambled Eggs)

Classic Mexican scrambled eggs cooked with tomato, onion, jalapeño, and fresh coriander.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Huevos a la Mexicana (Mexican Scrambled Eggs)

20 mintotal

Prep 10 min · Cook 10 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Almost all of it is active: the onion and tomato need a few minutes in the pan before the eggs go in, and the eggs themselves take barely two.

Method

  1. Heat the oil in a pan and cook the onion until softened but not browned.

  2. Add the jalapeño and tomato, then cook until the tomato softens and some moisture evaporates.

  3. Season the beaten eggs with salt and black pepper, then pour them into the pan.

  4. Cook gently, stirring slowly, until the eggs are just set and still soft.

  5. Finish with fresh coriander and serve immediately with warm corn tortillas.

How to tell it's done

The eggs should be soft and moist, with distinct pieces of tomato, onion, and chile.

Nutrition

Per serving, from 2 servings.

316kcal

Where the calories come from

  • Protein14.8 g18%
  • Carbohydrate27.7 g35%
  • Fat16.7 g47%
Sugars
3.8 g
Saturated fat
4.1 g
Fibre
4.5 g
Sodium
733 mg
Potassium
423 mg
Calcium
104 mg
Iron
2.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Do not overcook the eggs; remove them from the heat while they still look slightly glossy.

What to serve it with

Serve with warm tortillas, refried beans, or avocado slices.

Common mistakes

The eggs turn out watery and loose.
Cook the tomato long enough for its liquid to evaporate before adding the eggs. If the pan still looks wet, the eggs will never set properly.
The eggs go rubbery and dry.
Take the pan off the heat while they still look slightly underdone. Residual heat finishes them in the time it takes to carry the pan to the table.

Substitutions

  • Jalapeño Pepper — Remove the seeds or use less jalapeño for a milder breakfast version.

Storing and reheating

Best eaten straight from the pan. Leftovers keep in the fridge for a day and reheat poorly — the eggs weep and toughen — so treat them as a filling for a quesadilla or torta rather than reheating them on their own.