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Recipe details
Huevos a La Mexicana
Simple Mexican-style scrambled eggs cooked with tomato, onion, and fresh chile.
≈ 116 kcal/100 g · ≈ 288 kcal/serving
15 minEasyMexican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg2 pcs
ripe tomato, chopped100 g
white onion, chopped35 g
jalapeño, chopped15 g
vegetable oil14 ml
salt1 g
black pepper0.3 g
Cookware and utensils
skillet
bowl
spatula
knife
cutting board
Directions
01
Heat the vegetable oil in a skillet over medium heat.
Products
vegetable oil — 14 ml
Action
heat
Time
2 min
Temperature
medium heat, about 175°C / 350°F
02
Cook the onion and jalapeño until softened.
Products
white onion, chopped — 35 g; jalapeño, chopped — 15 g
Action
cook
Time
3 min
Temperature
medium heat, about 175°C / 350°F
03
Cook the tomato until softened.
Products
ripe tomato, chopped — 100 g
Action
cook
Time
3 min
Temperature
medium heat, about 175°C / 350°F
04
Whisk the eggs with salt and pepper in a bowl.
Products
large egg — 2 pcs; salt — 1 g; black pepper — 0.3 g
Action
whisk
Time
1 min
Temperature
no heat
05
Pour the eggs into the skillet.
Products
large egg — 2 pcs; salt — 1 g; black pepper — 0.3 g
Action
pour
Time
1 min
Temperature
medium heat, about 175°C / 350°F
06
Stir the mixture until the eggs are softly set.
Products
large egg — 2 pcs; ripe tomato, chopped — 100 g; white onion, chopped — 35 g; jalapeño, chopped — 15 g
Action
stir
Time
5 min
Temperature
medium heat, about 175°C / 350°F
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