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!

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.

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.

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.

JALAPEÑO vs. SERRANO CHILI PEPPERS: I tend to reach for serrano peppers for most of my Mexican dishes because jalapeños can be hit or miss. On rare occasions, I’ll get a spicy one, but more often than not, they typically taste like bell peppers. I prefer the spice that serrano peppers add, but you can enjoy the full flavor of huevos a la Mexicana, without the heat, by using jalapeños.

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.

2. Add tomato

• Add the tomato and cook for an additional 3 to 5 minutes to absorb some of its moisture.

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.

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.

RECOMMENDED BY LOLA FOR THIS RECIPE

I always reach for my cast-iron skillet when cooking eggs because it distributes heat evenly and retains it. VIEW PRODUCT

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:

• How to Make the BEST Tacos de Huevo con Chorizo
• How to Make the BEST Kale and Mushroom Egg Bites
• How to Make a Beautiful Bagel Board for a Crowd
• How to Make a Delicious Homemade Chorizo Burrito
• Easy Chorizo y Huevo (Mexican Chorizo and Eggs)
• Papitas (Mexican Breakfast Potatoes)
• Huevos Divorciados Recipe: Dos Salsas, Un Platillo
• Papitas con Chorizo (Potatoes with Mexican Chorizo)
• Easy Breakfast Tostadas
• Lola’s Breakfast Molletes with Potatoes and Chorizo

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