Huevos a la Mexicana
Scrambled eggs cooked with tomatoes, onions, and jalapeños in a bright, savory Mexican style. Ready in 15 minutes with just 6 ingredients.
- Total time
- 15 min
- Servings
- 2
- Calories
- 248
- Protein
- 12g
Ingredients
- 4 whole large eggs
- 2 whole Roma tomatoes
- ½ whole white onion
- 1 whole fresh jalapeño
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro leaves
Instructions
- 1
Cut each tomato in half from top to bottom, then cut each half lengthwise again; remove and discard the watery center; chop the remaining flesh into 1/4-inch cubes.
- 2
Cut the onion half from root to tip into thin lengthwise slices, about 1/8-inch thick; gather the slices into a stack and cut crosswise into 1/4-inch dice.
- 3
Cut the jalapeño lengthwise and scrape out the seeds with a small spoon to reduce heat (or leave them in if you like it spicier); chop the pepper into 1/4-inch pieces.
- 4
Crack the eggs into a bowl and whisk them with a fork until the yolks and whites are fully combined and uniform in color.
- 5
Pour the 2 tablespoons of olive oil into a 10-inch skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the diced onion and cook, stirring once every 15 seconds, until the pieces turn translucent and smell strongly fragrant, about 90 seconds.
- 7
Add the chopped jalapeño and cook, stirring, for 30 seconds until the kitchen smells peppery and the pieces are warm.
- 8
Add the diced tomato and cook, stirring once every 10 seconds, until the tomato softens and releases its juice, about 90 seconds.
- 9
Pour the whisked eggs into the center of the skillet and let them sit undisturbed for 10 seconds, then use a rubber spatula to push the cooked egg from the edges toward the center.
- 10
Continue pushing and folding the eggs every 10 seconds, scraping all the way to the bottom of the skillet so nothing sticks, for 2–3 minutes until the eggs are barely set but still slightly wet and glossy.
- 11
Remove the skillet from the heat immediately — the eggs will continue to cook in the residual heat.
- 12
Divide the eggs onto two plates, mounding them in the center of each plate.
- 13
Scatter 1 tablespoon of fresh cilantro leaves over the eggs on each plate.
Tools you’ll need
- cutting board
- chef's knife
- small spoon
- bowl
- fork
- 10-inch skillet
- rubber spatula
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