This a quick, easy and delicious breakfast. It is the simple, utilitarian brilliance of Mexican cuisine. In Mexico, these ingredients are always within reach. Wherever you are, the aroma of sautéed garlic, onions and chile will bring you home. The tortillas compliment the eggs perfectly.

Huevos a la mexicana (Mexican scrambled eggs)

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins
Best Season: Suitable throughout the year



  1. 1) Heat pan to medium. Sauté onion in oil. Add garlic, then chile. Cook for 1 minute. Do not allow onion to brown.
    2) Add tomato.
    3) Crack eggs into a bowl and beat. Add salt and dash pepper to eggs.
    4) Add eggs to vegetable mixture and allow them to set. Stir gently for 2 minutes. Ingredients should be well-blended, eggs in fine pieces, and juices should evaporate.
    5) Heat tortillas on ungreased pan on medium heat, for 30 seconds on each side. Wrap pile of heated tortillas in a clean dish cloth to maintain warmth.
    6) Heat beans in a separate pan.
    7) Serve eggs and beans on plate. Eat with tortillas – no forks or spoons allowed!

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