These Mexican Scrambled Eggs are perfect for lazy weekend mornings: well-balanced, easy to make, and they have real kick. Try draining the tomatoes before adding them to the pan, so much better!
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5 from 2 votes

Mexican Scrambled Eggs -- Huevos a la Mexicana

These Mexican Scrambled Eggs are perfect for weekend mornings: well-balanced, super easy to make, and they have real kick!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2
Calories: 175kcal
Author: Patrick Calhoun | Mexican Please


  • 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).
  • Serve immediately.


You can use serrano peppers instead of jalapenos if you want.
Feel free to serve with warm corn tortillas loaded with beans and cheese. 


Calories: 175kcal