This huevos a la Mexicana recipe makes Mexican style scrambled eggs with classic Mexican flavours – tomatoes, onions and chillies. Scrambled eggs is huevos revueltos in Spanish, so you’d expect this eggs dish to be called huevos revueltos a la Mexicana but this Mexican breakfast is so beloved and so quintessentially Mexican, it’s simply called huevos a la Mexicana or even huevos Mexicana – Mexican eggs.
Our huevos a la Mexicana recipe makes the most quintessential Mexican breakfast eggs dish of scrambled eggs made with the classic Mexican ingredients of tomatoes, onions and chillies – green chillies, white onions and red tomatoes.
Green, white and red are the colours of the Mexican flag, which is why this Mexican egg dish is called huevos a la Mexicana. ‘Mexicana’ means ‘of Mexico’, born in Mexico, or Mexican-style, making this the most Mexican of eggs dishes and one of the best Mexican breakfasts.
This huevos a la Mexicana recipe from Mexico is this week’s recipe in our Weekend Eggs series on recipes for quintessential breakfast eggs dishes around the world, which we launched with Grantourismo well over a decade ago and re-booted earlier this year.
If you haven’t visited us in a while, recipes published in our revived breakfast eggs series include a classic Mexican huevos rancheros, a Mexican migas recipe with a twist for a ‘Migas tortilla’, fried eggs breakfast taco with chorizo, crunchy potatoes and spicy chorizo oil, scrambled eggs breakfast taco recipe with avocado and chorizo, Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, Mexico City-inspired chorizo eggs, Thai fried egg salad recipe for yam khai dao, and pesto scrambled eggs, and a Japanese rolled omelette recipe for tamagoyaki.
We’ve also published recipes for scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
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Huevos a la Mexicana Recipe for Mexican Style Scrambled Eggs with Classic Mexican Flavours
Not only is huevos a la Mexicana the most quintessential of Mexican breakfasts, the Mexican-style scrambled eggs dish is the most ubiquitous Mexican eggs dish in Mexico.
These were the first breakfast eggs we were served in a charming colonial-style B&B we stayed at on our first day in Mexico City, and they were most probably the last Mexican eggs we were served, as they were the breakfast eggs offered at every hotel breakfast and included in most set breakfast menus at cafés.
Perhaps partly because they’re safe. Not everyone is going to love spicy Mexican chorizo the way we do. Our favourite Mexican breakfast eggs, huevos revueltos con chorizo, scrambled eggs made with soft Mexican chorizo, can also be a very rich breakfast dish for those unaccustomed to the spicy Mexican sausage.
Scrambled eggs with tomato, onion and green chillies are a safer bet, especially for gringos who might not have a love of the heat of Mexico’s more fiery chillies.
In Mexico, huevos a la Mexicana typically came with a dollop of refried beans on the side and perhaps a basket of soft tortillas covered in a cotton tea towel or napkin to keep them warm.
We like to serve our Mexican-style scrambled eggs on top of the tortillas because sometimes we like to roll up the tortilla around the eggs and eat them burrito-style.
Just a few quick tips to making this huevos a la Mexicana recipe for Mexican style scrambled eggs.
Tips for Making this Huevos a la Mexicana Recipe
I only have a few quick tips to making this huevos a la Mexicana recipe for Mexican style scrambled eggs with tomato, onion and green chillies. Firstly, you can make this breakfast dish hotter if you like by replacing Serrano-hot style chillis with jalapeños.
If you’re making this for family or a group of friends, with some who like spice and some who don’t, then you can provide extra hot sauce or chopped chillies in dishes on the side for those who like things hot.
We deseed the tomatoes for huevos a la Mexicana and cook them to remove the water content. And we do not add salt to the eggs.
Both of these tasks ensure your huevos revueltos are not huevos revueltos con aqua. Watery scrambled eggs are just the worst, particularly when wrapped in a tortilla.
Grill or pan-roast your tortillas so they’re toasty looking and keep them wrapped in a warm tea-towel to keep them hot before making the eggs.
I do like adding the white base of spring onions or scallions to the onions as they add a little more flavour to the scrambled eggs.
Huevos a la Mexicana Recipe for Mexican Scrambled Eggs
- 1 tbsp vegetable oil
- 3 medium green chillis stemmed, deseeded, chopped finely
- 1 small onion diced (50 g)
- 20 g spring onions whites only, optional
- 2 ripe medium-large tomatoes (150 g) cored, seeds removed and diced
- 4 large eggs lightly beaten
- 4 corn tortillas or wheat flour tortillas
- 1 handful coriander leaves only
- 1 tsp salt
- 1 avocado seed and skin removed and sliced
- hot sauce
- In a warm saucepan add the vegetable oil and the onions, and spring onions. Cook until translucent. Add the chillis and a minute later the tomatoes. Cook until aromatic.
- Add the eggs and reduce the heat to medium-low. Stir the eggs through the mix in the pan and every 20 seconds or so give the egg mixture a mix, folding over the more cooked eggs into the centre of the pan.
- When the eggs are cooked to your liking (we like them almost set and moist), place the tortillas on warmed plates and spoon over the scrambled eggs. Top with avocados and coriander and serve with hot sauce on the side.
Please do let us know in the comments below if you make this huevos a la Mexicana recipe for Mexican style scrambled eggs with tomato, onion and green chillies as we’d love to know how it turns out for you.