These Mexican Scrambled Eggs would like to apply for the default weekend breakfast slot you currently have available. They are well-balanced, they have the right amount of kick, and they’re available to start work immediately.
You can print out the recipe sheet at the bottom of this page or you can sear this vegetable Mexican flag into your head for future reference:
That’s 1 jalapeno, 1/8 white onion, 1 Roma tomato, and a cilantro liaison representing 4-6 sprigs of cilantro.
Cooking this flag in oil and plopping in some eggs is fine for mornings where your head is still in bed, but if you fine tune just a little bit you’ll be coming back to this dish again and again.
Mexican Scrambled Eggs — Huevos a la Mexicana recipe
First, go easy on the onion as it will tend to dominate if you use too much of it. This recipe starts with 5 eggs and uses only 1/8 of an onion (less is fine too).
And second, you’ll notice a big difference if you drain the tomatoes before adding them to the pan. Tomatoes are loaded with water and this can frequently result in either wet or overcooked eggs.
You can press the chopped tomato into a sieve, but lately I’ve just been discarding the seeds and putting the chopped tomato on a paper towel. Season with a pinch of salt and set aside.
Then its just a matter of lightly sauteing the finely chopped onion and jalapeno:
Add the five whisked eggs and season, starting with 1/4 teaspoon of salt and some freshly cracked pepper. (You can also pre-salt the eggs if you want as discussed in this comprehensive article on the art of scrambled eggs.)
Once the eggs are mostly cooked add the tomatoes and a sprinkle of chopped cilantro. Cook for an additional minute to bring up the temp of the tomatoes.
Taste for seasoning and add more salt if necessary (I usually do) and serve immediately.
Pairing these eggs with toast will work, but your partner will forever stare into your soul if you serve them with refried beans and warm corn tortillas.
This creates all sorts of options to customize your Huevos.
That means these Mexican Scrambled Eggs would like to add flexibility and a willingness to work with others to their recently submitted application.
Give them a shot. They deserve it.
- 1 Roma tomato
- 1/8 onion
- 1 jalapeno
- 4-6 sprigs cilantro
- 5 eggs
- refried beans (optional)
- corn tortillas (optional)
- 1/4 teaspoon salt
- freshly cracked black pepper
- 1-2 tablespoons oil
- 1 tablespoon butter (optional)
Finely chop 1 jalapeno and 1/8 of an onion.
Rinse and finely chop 4-6 sprigs of cilantro.
Roughly cut out the seeds of the tomato and discard. Finely chop the tomato, season with a pinch of salt, and let it drain on a paper towel.
Whisk 5 eggs together.
Lightly saute the onion and jalapeno in a dollop of oil (and some butter if you want.)
Add the eggs and season with 1/4 teaspoon salt and freshly cracked pepper. Cook on medium-low heat, turning frequently.
Just before the eggs are done cooking add the tomatoes and cilantro. Mix well and cook for an additional minute.
Taste for seasoning and add more salt if necessary (I usually do).
You can use serrano peppers instead of jalapenos if you want.
Feel free to serve with warm corn tortillas loaded with beans and cheese.
Want some Crispy Jalapeno Hash Browns with your eggs?
Or some Poblano Breakfast Potatoes?
Still hungry? Try our Chorizo Breakfast Burritos.
Or this Mexican Frittata: