Huevos a la Mexicana – Mexican Scrambled Eggs

Mexican scrambled eggs aka huevos a la Mexicana – Mexican scrambled eggs has bright colors and a dash of additional flavor that regular old scrambled eggs that other nations don’t offer.

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?

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.

Why you’ll love this

Scrambled fast

Scrambled eggs are already a quick dish, but the addition of the vegetables adds a great twist to the usual scramble.

Fantastic alongside other mexican classics

Serve alongside tomato rice, refried beans or even on top of Huevos Rancheros instead of the usual fried egg.

How to prepare Huevos a la Mexicana – Mexican Scrambled Eggs

• Get your oil hot: Heat a little oil in a saucepan.
• Add vegetables: Add the vegetables to the saucepan and cook until translucent.
• Egg time: Add the eggs to the saucepan and cilantro and fold into the vegetables until fully cooked.
• Serve: Place on a serving plate with a side of refried beans and rice and devour!

Tips for the best Huevos a la Mexicana – Mexican Scrambled Eggs

Serving: The images show the scrambled eggs served alongside some smushed pinto beans and lightly seasoned and tomato rice which was created from this recipe.

More egg recipes you’ll enjoy

Huevos Rancheros

Cilbur – Turkish Poached Eggs in Yogurt

Eggs Benedict

Huevos a la Mexicana – Mexican Scrambled Eggs
Adapted from Saveur.com
Serves 4, alongside other items

Ingredients:
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

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

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

Serve immediately.

Print