– 5 large eggs – 1 tbsp vegetable oil or butter – 1/4 cup white onion, finely chopped – 1 small jalapeño, finely chopped (seeds removed for less heat) – 2 medium tomatoes, chopped – Salt to taste – Optional: chopped cilantro, avocado, warm tortillas
Finely chop fresh tomatoes, white onion, and jalapeño. These three ingredients form the flavorful base of the dish, known as "a la Mexicana."
Heat oil in a skillet. Sauté onion and jalapeño until fragrant, about 2–3 minutes. Stir in tomatoes and cook until softened.
Crack the eggs into a bowl and beat until smooth. Add a pinch of salt. This keeps the scramble tender and evenly seasoned.
Pour the eggs into the skillet with the sautéed vegetables. Stir gently and cook until the eggs are just set—soft but not dry.
Serve immediately with warm tortillas, refried beans, or avocado slices. Garnish with fresh cilantro if desired for added brightness.
Huevos a la Mexicana is perfect for breakfast or brunch. Quick, healthy, and packed with flavor—ready in under 15 minutes!