Huevos a la Mexicana – Mexican Scrambled Eggs

Mexico is a world of difference from it’s neighbors and it behaves like it’s always having more fun, maybe because the sun shines more. Or because they began each day with a ¡Hola! so full of life that the rest of the day can only be lived to that high enthusiasm.

Mexico was always one of those countries I wanted to visit, but stepping foot there was fuller of smiles than I anticipated. Though my stay was brief and I didn’t travel the length and breadth of the country, the people, culture and ultimately, the cuisine stuck with me long after I got into a plane and left those shores. The week in Baja was certainly not enough to fully enjoy all that this varied country has to offer. If you’ve been to Mexico, what would you want to see and do again? Or where would you go for a first time and why?

Where the mountains come to swim

Where the mountains come to swim

Saying you’ll go back to somewhere and actually getting there are two very different things with so much of this planet calling out to be seen, but Mexico holds a special place so it’s only a matter of time before I give in and get back there.

This take on the simplest of recipes – scrambled eggs – is a whole meal that could be eaten at any time of day and served with black beans and tortillas, on buttered toast or with some rice.

The flecks of green and red are there to remind you of that stunning country.

Huevos a la Mexicana – Mexican Scrambled Eggs
Adapted from
Serves 4

1 small onion, finely chopped
1 jalapeno, stemmed, seeded and finely chopped
1 medium plum tomato, cored, seeded and finely chopped
2 tablespoons cilantro, finely chopped
8 eggs, lightly beaten

Place a little oil into a saucepan on medium-high heat, once hot add in the onion, jalapeno, tomato and seasoning, stirring until soft, approximately 6 minutes.


Fold in the eggs and cilantro until well cooked, approximately 4 minutes.


Serve immediately.

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