Mexican scrambled eggs, or huevos a la mexicana, are a vibrant and flavorful breakfast option that can transform your mornings. This dish features creamy scrambled eggs infused with tomatoes, onions, and cilantro, combining the rich tastes of authentic Mexican cuisine with the simplicity of scrambled eggs.
Ingredients
Scale:
6 large eggs
1 medium tomato, diced
1/2 medium onion, finely chopped
1 small jalapeño, finely chopped (optional)
1/4 cup fresh cilantro, chopped
2 tablespoons unsalted butter or cooking oil
Salt and pepper, to taste
Instructions
Gather all your ingredients. Dice the tomato, chop the onion, and jalapeño (if using), and finely chop the cilantro.
In a medium bowl, crack the eggs and whisk them well. Add a pinch of salt and pepper until combined and slightly frothy.
In a large skillet, heat the butter over medium heat until melted and bubbly.
Add the chopped onion and jalapeño to the skillet. Sauté for 2-3 minutes or until the onions become translucent.
Stir in the diced tomatoes and cook for an additional 1-2 minutes until they soften and release their juices.
Reduce the heat to low and pour the whisked eggs over the sautéed vegetables in the skillet.
Gently stir the eggs with a spatula, folding them into the vegetables. Continue cooking for about 4-5 minutes, or until the eggs are just set.
Once the eggs are cooked to your liking, remove the skillet from heat and fold in the chopped cilantro.
Serve the Mexican scrambled eggs hot, garnished with additional cilantro if desired.
