Easy Huevos a la Mexicana (Mexican Scrambled Eggs)

The mixture of sautéed tomatoes, onions, and serranos (or jalapeños) is what set huevos a la Mexicana apart from basic scrambled eggs. Enjoy this classic Mexican breakfast alongside refried beans or wrapped into a warm corn or flour tortilla and your favorite salsa. ¡Provecho!

Mexican scrambled eggs

In Mexico, breakfast rarely, if ever, consists of a bowl of cold cereal. While a typical desayuno varies from region to region, you’ll find that many breakfast dishes include eggs. Some of my favorites also include ingredients that pay homage to Mexico’s flag colors: red (tomato), white (onion), and green (chile), like this recipe for tacos de huevos a la mexicana.

Mexican breakfast scrambled eggs

WHAT ARE HUEVOS A LA MEXICANA?

Huevos a la Mexicana, which loosely translates to Mexican-style scrambled eggs, is an iconic dish that graces the tables of both restaurants and homes throughout Mexico. The name derives from its easy-to-find ingredients that are red, white, and green, and emblematic of the Mexican flag.

The mixture of tomatoes, onions, and jalapeños or serranos is simply sauteed to bring out each ingredient’s flavor, and then cooked to perfection with scrambled eggs. High-quality eggs are essential in this recipe given that they’re the star of the dish. I always reach for Nellie’s Free Range Eggs to add a rich flavor and fluffy texture to this dish.

Mexican scrambled eggs

INGREDIENTS YOU’LL NEED

All you need to take basic scrambled eggs from zero to hero is good quality eggs, tomato, onion, serrano (or jalapeño) peppers, and a dash of salt.

Huevos a la mexicana Huevos a la mexicana con frijoles Huevos a la mexicana recipes Huevos a la mexicana con aguacate

STEP-BY-STEP INSTRUCTIONS

1. Sautee onion and chili peppers

  • Heat oil in a large cast-iron pan over medium heat. Add onions and peppers and saute until onions become translucent, for about 3 to 5 minutes.
Huevos a la mexicana Huevos a la mexicana con frijoles Huevos a la mexicana recipes Huevos a la mexicana con aguacate

2. Add tomato

  • Add the tomato and cook for an additional 3 to 5 minutes to absorb some of its moisture.
Huevos a la mexicana Huevos a la mexicana con frijoles Huevos a la mexicana recipes Huevos a la mexicana con aguacate

3. Add eggs

  • Crack the eggs into a bowl, season with salt, and whisk well. Add the whisked eggs to the pan and mix with the other ingredients, then reduce heat to low and cook until the eggs reach your desired consistency. I like mine cooked through, but not dried out or burned. The entire process can take anywhere from 3 to 10 minutes, depending on how you like them. Remove eggs from heat, especially if you are using a cast-iron pan because they will continue to cook.
Huevos a la mexicana Huevos a la mexicana con frijoles Huevos a la mexicana recipes Huevos a la mexicana con aguacate

4. Serve and enjoy

  • To serve, heat tortillas on a comal or flat pan, then prepare each taco with two to three tablespoons of the scrambled eggs mixture and top with a sliced avocado, shredded cabbage, and your favorite salsa. Alternatively, you can serve your eggs alongside refried beans, or wrapped into a flour tortilla.
Mexican breakfast food photography

RECOMMENDED BY LOLA FOR THIS RECIPE

LOOKING FOR MORE MEXICAN BREAKFAST IDEAS?

For more inspiration, check out my roundup of 50 Delicious Mexican Breakfast and Brunch Ideas. Below you’ll find a few of my faves:

Huevos a la mexicana Huevos a la mexicana con frijoles Huevos a la mexicana recipes Huevos a la mexicana con aguacate

Easy Huevos a la Mexicana (Mexican Scrambled Eggs)

by Lola Dweck
The mixture of sautéed tomatoes, onions, and jalapeños is what set huevos a la Mexicana apart from basic scrambled eggs. 
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Mexican
Servings 10
Calories 162 kcal

Equipment

Ingredients
  

  • 2 tablespoons oil
  • 2 Roma tomatoes diced
  • ½ large onion diced
  • 2 serrano or jalapeño peppers diced
  • 12 eggs
  • 10 corn tortillas
  • salt to taste

OPTIONAL GARNISHES

  • Diced or sliced avocado
  • Shredded cabbage
  • Salsa

Instructions
 

  • Sauté onion and chili peppers. Heat oil in a large cast-iron pan over medium heat. Add onions and peppers and saute until onions become translucent, for about 3 to 5 minutes.
  • Add tomato. Add the tomato and cook for an additional 3 to 5 minutes to absorb some of its moisture.
  • Add eggs. Crack the eggs into a bowl, season with salt, and whisk well. Add the whisked eggs to the pan and mix with the other ingredients, then reduce heat to low and cook until the eggs reach your desired consistency. I like mine cooked through, but not dried out or burned. The entire process can take anywhere from 3 to 10 minutes, depending on how you like them. Remove eggs from heat, especially if you are using a cast-iron pan because they will continue to cook.
  • Serve and enjoy. To serve, heat tortillas on a comal or flat pan, then prepare each taco with two to three tablespoons of the scrambled eggs mixture and top with a sliced avocado, shredded cabbage, and your favorite salsa. Alternatively, you can serve your eggs alongside refried beans, or wrapped into a flour tortilla.

Nutrition

Serving: 1tacoCalories: 162kcalCarbohydrates: 13gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 196mgSodium: 88mgPotassium: 162mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 3mgCalcium: 53mgIron: 1mg
162
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina

This recipe was originally posted on April 29, 2022 and updated with step-by-step instructions and photos on May 21, 2025.

Many thanks to Nellie’s Free Range Eggs for sponsoring this post. As always, the recipe and opinions shared about these products are my own.

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.

Photography + Styling (excludes process and ingredient shots): Cacey McReavy

Lola Wiarco Dweck

Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.

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One Comment

  1. 5 stars
    These are so easy to make, I don’t know why I never made them before! So much more flavor than regular scrambled eggs.