Mexican · Breakfast · Lunch
Mexican-Style Scrambled Eggs
Huevos a la mexicana
Soft scrambled eggs tossed with juicy tomato, white onion and fresh serrano chili, the red, white and green of the Mexican flag on one plate. Lightened with a couple of extra egg whites and just a teaspoon of oil, it is a quick, bright breakfast to serve with warm corn tortillas.
- Prep
- 8 min
- Cook
- 10 min
- Total
- 18 min
- Serves
- 2
Calories come from: Carbs 14% · Fat 52% · Protein 34%
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Ingredients
For 2 servings- 4 large200 gEggs
- 2 large66 gEgg whites
- 2 medium200 gRoma tomatoes, diced
- 1/2 medium60 gWhite onion, finely chopped
- 1-210 gSerrano chili, finely chopped
- 1 tsp5 gVegetable oil
- 1/2 tspSalt
- 2 tbspFresh cilantro, chopped (optional)
- 4 small104 gCorn tortillas, warmed (optional)
Steps
- 1
Dice the tomatoes, finely chop the onion and chop the serrano chili, removing the seeds if you prefer less heat.
- 2
In a bowl, beat the whole eggs and egg whites with half the salt until evenly combined.
- 3
Heat the oil in a non-stick frying pan over medium heat.
- 4
Add the onion and chili and cook for 3 minutes until the onion softens.
- 5
Stir in the tomatoes and the remaining salt and cook for 3 to 4 minutes until the tomatoes soften and most of their juice evaporates.
- 6
Pour in the beaten eggs and let them sit for 20 seconds.
- 7
Gently stir and fold with a spatula for 2 to 3 minutes until the eggs are softly set with no runny liquid remaining.
- 8
Take off the heat, scatter over the cilantro if using and serve straight away with warm corn tortillas, if using.
Swaps, storage and make-ahead
Swaps
- Use 6 whole eggs instead of 4 eggs plus 2 egg whites for a richer, creamier scramble.
- Swap the serrano for half a jalapeño, seeds removed, for a milder heat that most stores carry.
- Make it vegan by replacing the eggs with crumbled firm tofu seasoned with a pinch of turmeric, cooked until heated through.
- If you serve it with packaged corn tortillas and need it gluten-free, choose ones labelled gluten-free, as some contain wheat flour or are made in shared facilities.
Storage
This scramble is best eaten fresh, as the eggs turn rubbery and watery when reheated. If you do have leftovers, refrigerate them within 2 hours in a covered container, eat within 3 to 4 days, reheat until steaming hot, and do not freeze.
Make ahead
Dice the tomatoes and chop the onion and chili up to a day ahead and keep them covered in the fridge, then cook the eggs fresh just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (272 g) | Per 100 g | |
|---|---|---|
| Calories | 210 kcal | 77 kcal |
| Protein | 17.4 g | 6.4 g |
| Carbohydrates | 7.5 g | 2.8 g |
| of which sugars | 5.2 g | 1.9 g |
| Fiber | 1.7 g | 0.6 g |
| Fat | 12.1 g | 4.4 g |
| of which saturated | 3.5 g | 1.3 g |
| Sodium | 785 mg | 289 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
