Huevos a la Mexicana — Scrambled Eggs with Tomato, Onion and Chile

A Classic Mexican Recipe

Huevos a la Mexicana is the easiest way to get an authentic Mexican breakfast on the table. We have had this simple dish at restaurants all over Mexico, usually served with warm tortillas and frijoles refritos on the side. With few ingredients, it is basically scrambled eggs cooked with the tri-color vegetables of the Mexican flag — tomatoes, onion and green chile. Regular scrambled eggs now seem a pale imitation.

Huevos a la Mexicana
serves 2
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 serrano chile, finely chopped, or 1/2 of a large poblano chile, chopped
  • 4 large eggs
  • pinch of salt
  • 1/2  large tomato, chopped
  • chopped cilantro for garnish

Heat olive oil in a skillet over medium heat, and saute onion and  chile until onion is translucent. Add garlic and cook 30 seconds longer, stirring. With a fork, lightly beat eggs with a pinch of salt. Add eggs to vegetables in skillet and cook until eggs are almost done, then add tomatoes for the last few minutes of cooking. Salt to taste. Garnish with cilantro and serve with hot frijoles refritos and tortillas.


The easiest way to peel garlic is to hit a clove with the flat side of a chef’s knife. Bring your fist down on the flat of the blade, smash the clove, and the skins will come loose and peel easily.

The easiest way to mince garlic is with a garlic mincing tool. Most of us can’t mince garlic as fine as it should be quickly. The tool makes quick work of this. Also, reserve one cutting board for garlic and onion. You don’t want your sliced melon to have a linger of eau de garlic.


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