Tricolor Huevos a la Mexicana
The colors of the Mexican flag come alive on your plate in this beloved everyday scramble of eggs with diced tomatoes, white onions, and fresh green serrano chiles. Deceptively simple but bursting with bright, clean flavors, huevos a la mexicana is the dish every Mexican home cook makes from memory, and the one that always tastes like home.
Ingredients
- 6 large eggs
- 2 Roma tomatoes, diced (seeds removed for less moisture)
- 1/2 white onion, finely diced
- 2 serrano peppers, finely diced (seeds removed for less heat)
+ 7 more ingredients
Instructions
Prepare all your vegetables before you begin cooking: dice the tomatoes, onion, and serranos. Keep them separate or combine if you prefer. Having everything ready ensures the eggs don't overcook while you chop.
Heat the vegetable oil and butter together in a large nonstick skillet over medium heat until the butter foams.
Add the diced onion and serrano peppers. Sauté for 1-2 minutes until the onion turns translucent and the serranos soften slightly. You want some bite left in the vegetables.
Add the diced tomatoes and cook for 1 minute, just until they begin to release their juices but still hold their shape. You're not making a sauce; the tomato pieces should remain distinct.
Crack the eggs directly into the skillet over the vegetables (or whisk them in a bowl first, your choice). Season with salt. Using a spatula, gently fold everything together, creating large, soft curds that incorporate the colorful vegetables throughout.
Continue folding gently over medium-low heat until the eggs are just set but still glossy and slightly wet, about 2-3 minutes. Remove from heat immediately; residual heat will finish the cooking.
Serve straight from the skillet onto warm plates, accompanied by warm tortillas, refried beans, sliced avocado, and salsa verde on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI