Huevos a La Mexicana
Start your day with a burst of authentic Mexican flavor by making Huevos a la Mexicana, a quick and vibrant breakfast classic that's as simple as it is satisfying. This traditional dish brings together fluffy scrambled eggs with a flavorful medley of finely diced tomato, onion, and jalapeño or serrano pepper, lightly sautéed for a fragrant, savory base. Fresh cilantro adds a citrusy brightness, while a touch of salt and pepper enhances every bite. Ready in just 20 minutes, this easy recipe is perfect for busy mornings. Serve with warm corn or flour tortillas for a comforting, authentic experience, sure to brighten your table. Whether you're craving something hearty yet wholesome or need a new go-to brunch idea, Huevos a la Mexicana delivers flavorful simplicity with a delicious twist rooted in Mexican tradition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 1 roma tomato
- 1 small white onion
- 1 jalapeño or serrano pepper
- 2 tablespoons fresh cilantro (optional)
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 corn or flour tortillas (for serving, optional)
Instructions
Dice the tomato, onion, and jalapeño or serrano pepper into small, uniform pieces. Remove the seeds from the pepper if you prefer less heat.
Chop the cilantro finely, if using, and set aside.
Crack the eggs into a medium bowl. Add the salt and black pepper, then whisk until well combined.
Heat the vegetable oil in a medium-sized skillet over medium heat.
Once the oil is hot, add the diced onion and sauté until it becomes translucent, about 2-3 minutes.
Add the diced tomato and jalapeño or serrano pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Reduce the heat to low and pour the whisked eggs into the skillet. Gently stir and fold the eggs with the vegetables using a spatula, ensuring even cooking.
Continue cooking the eggs on low heat, stirring occasionally, until they are set but still moist, about 3-4 minutes.
Remove the skillet from the heat and sprinkle the chopped cilantro over the eggs, if using.
Serve the Huevos a La Mexicana immediately with warm tortillas on the side for a traditional touch.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 7.3 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 299 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
